Ingredients for 8 servings
1 tsp vanilla extract
2 egg
2 tbsp flaked almond
140 g butter, softened
140 g golden caster sugar
140 g ground almond
140 g self-raising flour
250 g raspberry
icing sugar, to serve
2 egg
2 tbsp flaked almond
140 g butter, softened
140 g golden caster sugar
140 g ground almond
140 g self-raising flour
250 g raspberry
icing sugar, to serve
Directions
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.
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.
No comments:
Post a Comment