Raspberry & Almond Cake

Happy Monday! It was a wet, overcast autumn day here yesterday, the kiddos and I spent the morning snuggled on the sofa, watching some cartoons and eating pancakes. Sundays often mean cake, Baya requested a chocolate cake which she helped to make. I fancied something a little different, I’m not a huge fan of chocolate cake if truth be told. A quick check in the storecupboard and I decided to make a raspberry bakewell cake. I’m a huge fan of almonds, though I’m in the minority in this house. This has long been a favourite of mine, one that doesn’t get made all too often. I love it because it’s simple and quick to whip up, and tastes uh-mazing with a cup of tea on a rainy afternoon.

You’ll Need:
140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberries
2 tbsp flaked almonds {I didn’t have any in, so left this out!}
icing sugar, to serve

Mix the almonds, butter, sugar, flour , eggs and vanilla extract up together, either in a bowl or in a food processer. Put hafl the mix into a greased cakepan, then spread the raspberries over the top {confession – it’s not raspberry season here anymore, I found a tin of raspberries in the cupboard, so I used those! Sometimes I’ll use jam instead of fresh fruit also}, then cover with the rest of the cake mix.

Bake at 180C/160C fan/gas 4 for 40-50 minutes until golden. Allow to cool before removing from the tin, and sprinkle with icing sugar to serve.