Raspberry Bakewell Cake

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Serves8

AmountIngredientPreparation
9 ounces raspberries
1 tsp Vanilla Extract
2 large eggs
5 ounces self raising flour
5 ounces golden caster sugar
5 ounces unsalted butter softened
5 ounces ground almonds
2 tbsp flaked almonds
icing sugar
creme fraiche

1. Pre-heat the oven to 180*C/350*F. Base line and butter an 8 inch round deep cake tin with a removable bottom.

2. Place the almonds, flour, butter, sugar, eggs and vanilla in the bowl of a food processor. Blitz until well combined and smooth. (It should be quite pasty) Spread half of it in the prepared baking pan. Scatter the raspberries over top. Dollop the remaining batter over top and then spread it evenly over all. (I used the bowl of a wet spoon for ease) Sprinkle the almonds evenly over top.

3. Bake for 50 minutes until well risen and golden brown. (It took 60 minutes in my combi oven to be baked to perfection) Cool in the tin on a wire rack before removing from pan. Dust with icing sugar before cutting into slices to serve. If desired serve with dollops of creme fraiche.

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