Almond & Raspberry Cake

• I came across this recipe and thought I would give it a try.
• The cake is easy to make as it is a batter.
• I used fresh raspberries but I think defrosted frozen raspberries would also be fine.

INGREDIENTS

• 125g plain flour
• 1 teaspoon of baking powder
• 75g ground almonds
• 150g butter
• 200g granulated sugar
• 3 tablespoons of lemon juice=1 large lemon
• 2-3 drops of vanilla essence
• 2 eggs
• 150 – 200g of fresh raspberries

METHOD

• Preheat the oven to GM4-180°C.
• Use a 20cm square tin (one with a loose base is best).
• Grease and line the base and 3 sides with greaseproof paper.
• Mix the flour, baking powder and the ground almonds together.
• *
• In a saucepan melt the butter, sugar and lemon juice together until well combined.
• Leave to cool a little.
• *
• Add the butter mixture to the dry mixture.
• *
• Beat the eggs with the vanilla essence.
• Add the egg s a little at a time.
• Mix well until you have a smooth batter.
• Pour the batter into the tin.
• Place the raspberries over the top.
• *
• Bake for 35 – 40 minutes until the top is golden.
• Cover the top with greasproof or foil near the end to prevent burning if not cooked through.
• Leave to cool on  wire cake rack.

Duchess – Bramble Rose – tea plate