Our raspberry canes are sprouting leaves and we are hopeful of another bumper crop of fruit this Summer and Autumn.  Which is just-as-well as the frozen berries of last year’s harvest are running out quickly – being used as a great companion to rhubarb in the breakfast compote.  

Also, it gives us a great excuse to make this bakewell cake for our Bank Holiday guests.  Passed to us by our great neighbour, Barbara, the recipe was a photocopy of a well used page, torn out of an unknown magazine. So full credit to the creator of this wonderful recipe can not be given.

Hope you love it!

Raspberry Bakewell cake

140g ground almonds
140g butter, softened
140g golden caster sugar
140g SR flour
2 eggs (large)
1 tsp vanilla essence
200g raspberries
2 tbsp flaked almonds
Icing sugar to serve (optional)
Heat the oven to 180C / 160 fan or gas 4 and line a 20cm loose bottomed cake tin.  Put the ground almonds, butter, sugar, flour, eggs and vanilla extract in a bowl and mix together well.
Spread half the mixture over the cake tin, scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread.  Scatter with the flaked almonds and bake on a middle shelf for 50 minutes until golden.

Cool, remove from tin and dust with icing sugar.