This easy almondy cake is an effective way of utilizing up pick-your-own raspberries

• Preparation and cooking time
  • Prep:10 minutes
  • Cook dinner:50 minutes
• Straightforward
• Serves 8

• Freezable

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Substances

• 140g floor almond
• 140g butter, softened
• 140g golden caster sugar
• 140g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• 250g raspberry
• 2 tbsp flaked almond
• icing sugar, to serve

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Technique

• STEP 1

  Warmth oven to 180C/160C fan/gasoline 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the bottom almonds, butter, sugar, flour, eggs and vanilla extract in a meals processor till nicely mixed.

• STEP 2

  Unfold half the combination over the cake tin and easy excessive. Scatter the raspberries over, then dollop the remaining cake combination on high and roughly unfold – you would possibly discover this simpler to do together with your fingers. Scatter with flaked almonds and bake for 50 minutes till golden. Cool, take away from the tin and mud with icing sugar to serve.