Raspberry Bakewell Cake

Ingredients:         

 150g butter, softened 

150g golden caster sugar 

150g self-raising flour 

150g ground almonds 

2 large free-range eggs 

1tsp vanilla extract 

6tsp raspberry jam 

1 x 150g punnet raspberries 

100g flaked almonds 

Icing:

100g icing sugar 

1 lemon – juice only 

Method: 

Preheat the oven to 180°C/fan 160°C/gas 4. Line a 22-24cm (8½-9½in) springform cake tin with baking parchment. 

Using a food processor or electric whisk, mix the butter, sugar, flour, ground almonds, eggs and vanilla extract together.   

Place half of the mix into the lined cake tin and smooth it over.  Then dot the jam, half a teaspoon at a time, all over and scatter with the raspberries. 

 With the remainder of the cake mix, drop dollops over the fruit to cover but don’t worry about the holes – just use your fingers to spread it about a bit. Scatter the flaked almonds over and bake for 45-50 minutes until golden brown. 

Leave to stand for 5 minutes in the tin then remove by running a knife around, unclip and slide the cake onto a wire rack. 

To make the icing, sift the icing sugar into a large bowl. Add the lemon juice and stir until smooth and thick. Drizzle over the cooked cake and stand for 30 minutes before serving.  ENJOY!