Clodagh McKenna's raspberry bakewell cake
Clodagh’s serving up a summer sweet treat. After growing an abundance of raspberries, Clodagh’s inviting us to her garden where she’s showing off the juicy fruit, by whipping up her raspberry bakewell cake.
Raspberry bakewell cake
Serves: 8
Ingredients
140g ground almonds
140g butter, softened
140g caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberries
2 tbsp flaked almonds
Icing sugar, to serve
Method
1. Preheat the oven to 180°C or 160℃ fan. Grease a 20cm loose-bottomed cake tin and line with baking parchment.
2. Place the ground almonds, butter, sugar, flour, eggs and vanilla extract into a food processor and blitz until well combined.
3. Spoon half of the almond mix into the cake tin, and give it a gentle tap so that it settles.
4. Scatter two-thirds of the raspberries on top, followed by the remaining almond mixture, then add the rest of the raspberries.
5. Scatter with flaked almonds and bake in the preheated oven for about 50 minutes until risen and golden.
6. Once baked, allow to cool fully in the tin on a wire rack. Carefully remove from the tin, remove the parchment paper and dust with icing sugar to serve.