Last week I baked this cake for a not-for-profit market stall. Although I had to rush off to work, I have it on good authority that people actually parted with their hard earned money for a slice, so it can't be too bad!
My only concerns were that I didn't have much time and I also needed it to withstand the stifling heat currently engulfing London. I didn't want it to end up a gooey mess on the tube floor.
Luckily I found this easy-peasy recipe for a Raspberry Bakewell Cake on the BBC Good Food website, which has everything I love - almonds, berries, no wilting butter-creams and it's super fast to make.
Here is the recipe in case you want to give it a go:
Ingredients
140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberries
2 tbsp flaked almonds
icing sugar, to serve
Method:
Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Enjoy!
[photography by Katie & Percy]
