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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe from BBC Good Food is a great way to use up leftover raspberries but you can do as I did and use frozen. It is lovely served for dessert or afternoon tea with a scoop of vanilla ice cream. Ingredients:
5 ounces ground almonds |
5 ounces butter, softened |
5 ounces golden caster sugar |
5 ounces self-raising flour |
2 eggs |
1 teaspoon vanilla extract |
9 ounces raspberries |
2 tablespoons sliced almonds |
icing sugar |
Directions:
1. Heat the oven to 375 degrees F and grease a 9 springform pan.
2. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla in a food processor until well combined.
3. Spread half of the mixture over the bottom of the cake pan and smooth the top.
4. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - use your fingers if necessary.
5. Scatter with the flaked almonds and bake for 50 minutes until golden.
6. Cool, remove from the cake pan and dust with icing sugar to serve.
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