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|1 tsp||Vanilla Extract|
|5 ounces||self raising flour|
|5 ounces||golden caster sugar|
|5 ounces||unsalted butter||softened|
|5 ounces||ground almonds|
|2 tbsp||flaked almonds|
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.