Another one for the cake lovers. Easy Bakewell Cake thanks again to Fay Ripley. I think next time I will add almond extract as I’d of preferred more flavour coming through. Going to attempt more savoury dishes next I think – 3 cakes to my bow is enough for now I think. Although actually I do want to perfect a lemon drizzle cake though so might just do that 1st! yum yum to cake.
150g golden caster sugar
150g self-raising flour
2 large free range eggs
1tsp vanilla extract
6tsp raspberry jam
150g of fresh raspberries
50g flaked amlonds
1) Use a food processor or electric whisk and whizz the butter, suage, flour, ground almonds, eggs and vanilla extract. Put half of mixture in the tin and smooth.
2) dot the jam, 1/2 teaspoon at a time all over and scatter the raspberries. Drop the remainder mixture over the fruit and smooth over with your fingers.
3) scatter the flaked almonds on top and bake for 45-50mins until golden. Cool and then serve with ice-cream, custard or just have it on it’s own!