As you can see it’s quite an imposing, formal looking cake:
I love it when a cake has hidden treasure that cannot be seen from the outside; cooked raspberries turn a beautiful jewel-like colour:
So, that’s the fruit requirement covered, but it’s also important to get some dairy – good for the teeth and bones. This is how I like to keep osteoporosis at bay:
It is simply lightly whipped cream with vanilla added to taste.
250g unsalted butter
250g golden caster sugar
175g ground almonds
100g self-raising flour
150g fresh raspberries (frozen won’t work as you need them to hold their shape)
50g flaked almonds
How to make:
- preheat oven to 190°C/fan oven 170°C/375°F/ Gas mark 5 and grease a 20cm springform cake tin, lining the base with greaseproof paper.
- Cream the butter and sugar together until smooth and pale.
- Beat in the eggs one at a time, the mixture might curdle towards the end but don’t worry about it.
- Fold in the almonds, flour and raspberries. Try not to mush the raspberries up too much as it looks nicer. If the mix gets too thick add a dash of milk to loosen it. I didn’t have to in the example photographed above.
- Spoon mix into the tin and smooth the top. Scatter the flaked almonds evenly over the top.
- Bake for 40-45 minutes or until a skewer comes out clean. I found it took a bit longer than this but check on it after 40 minutes. Mine took 1 hour 5 minutes in total.
- Leave to cool before removing from the tin. You can dust it with icing sugar before serving.
- I served it with lightly whipped cream.
- Bask in glory at the wonderful thing you have made.