This cake is perfect for a variety of occasions. Whether you’re hosting a dinner party, looking for a special holiday dessert or just want to treat yourself, this Raspberry Bakewell Cake is a great choice. Almonds are a good source of protein and healthy fats, while raspberries provide vitamins and antioxidants. So not only is this cake delicious, it is also packed with nutrients.
Ingredients:
- 140g ground almonds
- 140g softened butter
- 140g golden caster sugar
- 140g self-raising flour
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 250g raspberries
- 2 tbsp flaked almonds
- powdered sugar, to serve
Method of preparation:
Preheat the oven to 180C/160C fan/gas 4.
In a large bowl, beat the softened butter and golden icing sugar until light and fluffy.
Whisk in the eggs one at a time, followed by the vanilla extract.
Fold in the ground almonds and self-raising flour until well combined.
Pour half the mixture into a greased and lined 20cm round cake tin.
Scatter the raspberries on top.
Pour the rest of the mixture on top and smooth down roughly with a spoon.
Sprinkle with flaked almonds.
Bake for 50 minutes, until golden and a skewer inserted in the centre comes out clean.
Allow to cool in the tin before removing.
Dust with icing sugar before serving.
