

This is proving to be a firm favourite with our holiday cottage guests and it is easy to make too. Also lovely with blueberries and a great way of using up slightly squishy fruit.
Ingredients (for 1x 20cm or a slightly deeper 18cm cake) :
140g softened butter
140g caster sugar
2 large eggs
140g self raising flour
140g ground almonds
1/2 tsp vanilla essence
1/2 tsp almond essence
200g (ish – I just use enough to pack a single layer) raspberries
2 tbsp flaked almonds
Icing sugar to serve
Method