Directions:
- Heat the oven to 375 degrees F and grease a 9 springform pan.
- Blitz the ground almonds, butter, sugar, flour, eggs and vanilla in a food processor until well combined.
- Spread half of the mixture over the bottom of the cake pan and smooth the top.
- Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - use your fingers if necessary.
- Scatter with the flaked almonds and bake for 50 minutes until golden.
- Cool, remove from the cake pan and dust with icing sugar to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.35 Kcal (1827 kJ) | ||
| Calories from fat | 238.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.55g | 41% | |
|---|---|---|---|
| Cholesterol | 79.02mg | 26% | |
| Sodium | 97.57mg | 4% | |
| Potassium | 200.13mg | 4% | |
| Total Carbs | 46.25g | 15% | |
| Sugars | 19.89g | 80% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 374.33 Kcal (1567 kJ) | ||
| Calories from fat | 204.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.77g | 41% | |
|---|---|---|---|
| Cholesterol | 67.78mg | 26% | |
| Sodium | 83.7mg | 4% | |
| Potassium | 171.68mg | 4% | |
| Total Carbs | 39.68g | 15% | |
| Sugars | 17.06g | 80% | |
| Dietary Fiber | 3.93g | 18% | |
| Protein | 5.56g | 13% | |
| Vitamin C | 7.1mg | 14% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 61.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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