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.
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
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!