- 140g ground almond
- 140g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g golden caster sugar
- 140g self-raising flour
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 250g raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 2 tbsp flaked almond
- icing sugar, to serve
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Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.