Almonds, flour, butter and sugar are blitzed together and baked into a cake with raspberries in this easy peasy recipe. Perfect for whipping up pud in a hurry - just serve with thick cream or custard.
- 140g each ground almonds, butter, golden caster sugar and self-raising flour
- 2 large eggs
- 1 tsp. vanilla
- 250g raspberries
- 2 tbsp. flaked almonds
Preheat the oven to 160C. Line and grease a 20cm cake tin.
Whiz almonds, butter, sugar, flour, eggs and vanilla in a food processor until fairly smooth. Pour half into the cake tin and smooth out, scatter with raspberries, then dollop with the rest of the mixture. Scatter with almonds. Bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
To serve, sieve a little icing sugar over the top of the case.