Disclaimer: this post has nothing to do with stealing cars. If this is what you were looking for, try here instead. What this post is actually about, is cake, and how fast it disappears from the plate (just so we are clear).
I made this cake for my friend J. and her little girl E. who came to visit at Greedy Frog Towers today. I fancied a raspberry/almond combo, but I wasn’t really in the mood for a Bakewell tart so I came up with this instead.
We had some with a cup of tea when she arrived, then a little bit more as a dessert after lunch. It sounds like there should still be about half a cake, right? Wrong! One small slice is all that is left. Bearing in mind that Mr Greedy Frog only had one slice, this means that J. and me pretty much ate a whole cake between us…
Am I feeling guilty? Not one bit. Do I wish I had made two cakes instead of one? Hell, yes!
You will need:
100 g butter, softened
150 g unrefined caster sugar
75g plain flour
75g ground almonds
1 large handful frozen raspberries
30 g flaked almonds
Preheat the oven to 210ºC/ fan 190ºC/ th 7. Butter a Ø26 cm cake tin.
Beat the butter and sugar together until pale and fluffy. Add the eggs one by one, mixing thoroughly inbetween each addition. Add the flour, then the ground almonds and mix until smooth. Add the raspberries and mix gently (you don’t want to beak them up too much).
Pour the batter into the prepared tin, scatter the flaked almonds on top and bake for 20/25 min or until nice and golden on top, and a skewer inserted into the middle comes out clean.