I am now nearing the end of July and the Raspberry canes are looking good with fruit ready to pick.  So as with most fruit and vegetables, I will have a huge glut for a few weeks and will try out as many recipes as I can.

The great thing about raspberries is that they freeze brilliantly.  I place them on a baking tray in the freezer,  after a few hours, when they have frozen I transfer them into a plastic freezer bag.  This keeps them separate so you can take as many out of the bag at a time as needed.

This recipe can be cooked using frozen fruit, you will just need to add a bit extra baking time.

Ingredients

125g butter softened
125g caster sugar
3 large eggs beaten

75g plain flour
75g ground almonds
3/4 tsp baking powder

200g raspberries, enough to cover the top

raspberry and almond cake

preparing cake tin

butter, sugar and egg mix

Method

Set the oven at 190oC
Line and butter a 20cm cake tin ideally sprung 

Cream the butter and sugar together
add the beaten eggs slowly

fold in the flour, ground almond and baking powder

pour into the cake tin

place the raspberries on top of the cake mixture, this allows them to
sink slightly as the cake cooks.

Place in the oven for around 30 minutes.

Allow to cool before removing the cake tin....

Eat with cream or ice cream, I like to eat it whilst still warm!
 

raspberry and almond cake

raspberry and almond cake

Enjoy