Raspberry Bakewell cake

Ingredients

200g margarine (baking spread) (If you use butter melt it and do not put your cake in the fridge else it will firm up)

200g caster sugar 

4 eggs

200g self raising flour

1tsp vanilla

100g ground almonds

150g flaked almonds

150g raspberries 

50g icing sugar (to dust)

4tbsp raspberry jam

 

Method

1) Before we begin this recipe preheat your oven to 180C/ Gas mark 4. Now you can grease your cake tin with butter and flour or a cake release spray. I also line mine with baking paper (parchment paper) as it is easier to get out from the tin.

2) To start your cake mix, start by taking your margarine and mixing it with your sugar until light and fluffy. Next add in your eggs one at a time. If your mixture curdles add a tablespoon of your flour in and it will come back together. 

3) Last but not least, to finish your cake batter mix in your flour, ground almonds and vanilla be careful not to overmix your batter. Finally, gently fold through your raspberry's, do not add it before now else it will bleed into your batter and leave you with a red dirty messy sponge colour.

4) Before baking evenly place into your cake tin before topping with flaked almond and baking for 25 to 30 minutes or until a cake tester or skewer comes out clean. Allow to cool before dusting with icing sugar and topping with a drizzle of fresh raspberry jam.