Now I know I’ve done loads of blog posts already about bakewells, and using almonds, but I like them and I just couldn’t resist it.
Overall it was a nice cake, although me slightly undercooking it didn’t really help!
I undercooked it by about 5 minutes, which I only worked out when I got about half way through eating it.
I didn’t have to worry about the cake being too dry because the raspberries and ground almonds kept it moist.
I only have one extra suggestion to make in addition to what the recipe says, and that’s if the cake is looking quite dark on the top and likely to burn, but the middle of the cake is still raw, then put some tin foil over the top to stop it browning anymore. I’d also suggest turning the temperature down by around 10 degrees, so it cooks slower.
Anyway, to the recipe. Usually I would tell you where I found the recipe, but I’m sorry to say that I genuinely don’t know. I took it from my Mum’s magic recipe folder – she cuts out recipes she likes, and also has recipes that are eons old, probably handed down from my Grandma, and hers.
175g ground almonds
175g softened butter
175g golden caster sugar
175g Self raising flour
2 large eggs
1 tsp vanilla extract
- Preheat oven to 180c/160 fan.
- Line a 2lb loaf tin.
- Place all the ingredients in a food processor and mix well until fully combined.
- Put half the mixture into the lined tin and level it out.
- Sprinkle the raspberries over the half you already put into the tin and then put the other half of the mixture on top.
- Place into the oven and bake for 50-60 minutes (I suggest checking it after 45 minutes though!)
- If it’s ready, then take out and leave to cool in the tin. Remember to test in several places as piercing a raspberry with a skewer could give you a false impression it isn’t cooked.
- Once cool you could drizzle the top of the cake with a glace icing – I used Amaretto rather than water, which reinforced the loved almond flavour, but that’s optional.