Ingredients
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
icing sugar ,
to serve.
Method
- 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
credit to : bbcgoodfood.com
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