Raspberry and Almond Cake

Wed, 17 April 2024

INGREDIENTS

· 175 g butter, softened to room temperature

· 175 g caster sugar

· 200 g self-raising flour

· 4 eggs

· 100g raspberries

· 50g ground almonds

· Topping:

· 50g icing sugar

· Lemon Zest

 

METHOD

1. Preheat the oven to 180?C, 160?C Fan Gas Mark 4 and line a 9” square baking tray with baking paper.

2. Sprinkle a tablespoon of the flour over the raspberries.

3. Cream the butter and sugar together with an electric whisk. When this mixture is creamy and fluffy add in the eggs and the flour then stir in the almonds.

4. Transfer half the mixture to the baking tin and scatter with the raspberries. Place the other half of the mixture on top.

5. Bake for about 30 minutes or until a skewer inserted in the centre comes out clean. Allow to cool before icing and cutting into bars.

6. To make up the icing: Add a (very small) teaspoon of boiling water and lemon juice to the icing sugar and whisk to combine. Drizzle the icing over the bars and allow to set before serving (if you can wait!)