Super easy and tasty cake. Would taste nice with other berries as well, like blueberries.
- 140 gr softened butter
- 140 gr golden caster sugar
- 140 gr self-raising flour
- 140 gr ground almond
- 2 eggs
- 1 tsp vanilla extract
- 250 gr raspberry
- 2 tbsp flaked almonds
- Icing sugar
Get all your ingredients together.
Heat the oven to 180C and line a 20 cm loose bottomed cake tin with parchment paper.
Blitz butter, eggs, ground almonds, sugar, flour, egg and vanilla extract in a food processor until well combined.
Spread half of the cake mix over the cake tin and smooth over the top. Scatter the raspberries over and then roughly spread the remaining cake mixture on top. Scatter with flaked almonds and bake for 50 minutes until golden.
Let the cake cool, remove from the tin and dust with icing sugar.
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