RECIPE FOR CLASS 93 – RASPBERRY BAKEWELL

INGREDIENTS

140g     Ground almonds 

140g  Butter, softened 

140g    Golden caster sugar 

140g     Self-raising flour

2          Eggs

1 tsp.    Vanilla extract 

250g     Raspberries

2 tbsp. Flaked almonds

Icing sugar, to serve 

METHOD

• • Heat oven to 180C / 160C fan / gas 4 and line and grease a deep 20cm loose-bottomed cake tin.

• • Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.

• • Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds.

• • Bake for 50 mins until golden.

• • Cool, remove from the tin and dust with icing sugar to serve. 

(With thanks to BBC Good Food Guide for the recipe)

DISPLAY, EAT & ENJOY!