Ingredients
140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs – beaten
1 tsp vanilla extract
250g raspberries
icing sugar
Heat oven to 180C
Grease a deep 20cm loose-bottomed cake tin.
Rub the butter into the flour to resemble fine breadcrumbs. Stir in the sugar and ground almonds before adding the vanilla extract and eggs. Mix until well combined.
Put half the mix in the cake tin and smooth flat. Scatter the raspberries over, then cover with the remaining cake mixture and roughly smooth over.
Place the cake tin on a baking tray and bake for 50 mins until golden.
Cool, remove from the tin and dust with icing sugar to serve.
