This sumptuous summer cake isn’t too sweet and makes the most of seasonal soft fruit which should be at their best around now.
It’s nice and moist and benefits by being served with some berries or a fruit compote and a nice dollop of cream, crème fraiche or ice-cream on the side. Enjoy!
Ingredients
- 210g soft butter
- 210g caster sugar
- 3 large eggs
- 250g Self raising flour
- 150g ground almonds
- 50g flaked almonds
Method
- Grease and line a 20cm cake tin.
- Cream the butter and the caster sugar together. Add the eggs gradually, taking care not to split the mix.
- Sieve the flour and add the ground almonds, then mix this into the butter, followed by the raspberries.
- Fill your cake tin. Smooth over and sprinkle with the flaked almonds.
- Bake at 170˚C for 50 mins, vent closed, middle shelf of top oven.
Recipe by Dominique Ashford
