Raspberry Bakewell Cake
Ingredients
- 150 gr. (5 oz.) self-raising flour
- 150 gr. (5 oz.) ground almonds
- 150 gr. (5 oz.) butter, softened
- 150 gr. (5 oz.) golden caster sugar
- 2 large eggs
- ½ tsp. almond essence
- 50 ml. milk
- 6 tsp. seedless raspberry jam
- 1 x 150g punnet raspberries
- 50g (2 oz.) flaked almonds
- Preheat the oven to 160°C. Grease and line the base of a 23 cm (9 in.) springform cake tin with baking parchment.
Method
Sift the flour into a bowl, add the ground almonds and leave to one side. Beat the butter and sugar together until soft and creamy. Lightly beat the eggs with the almond essence and add to creamed mixture, alternatively, with the flour and ground almonds. Add the milk to make a soft, dropping consistency.
Place half the mixture into the lined cake tin and smooth over. Dot the jam, in half teaspoons, over the surface and scatter over the raspberries.
Drop tablespoons of the remaining cake mixture over the jam and raspberries, to almost cover. This won't look easy but don't worry about the holes - use your fingers to spread it over and between the fruit as much as you can.
Sprinkle over the flaked almonds and bake for 45 minutes until golden brown.
Serve warm or at room temperature. Lovely as a dessert with ice cream or cream.