Easy Bakewell Cake

By Faye Ripley and kindly donated by my big Sis!

As we understand it, one of Uncle Mike's favourites. A really lovely cake for afternoon or morning tea. Very similar recipe to my almond frangipani tart.

150g butter, softened

150g caster sugar

150g self-raising flour

150g ground almonds

2 large free range eggs

1 tsp vanilla extract

6 tsp raspberry jam

150g raspberries - fresh or frozen

50g flaked almonds

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Preheat the oven to 160C and line a 22-24cm cake tin.

Using a food processor or electric whisk, blitz or whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Plop half of the mix into the tin and smooth (it doesn't look like it's enough).

Dot the jam, half a teaspoon at a time, all over and scatter with the raspberries. With the remainder of the cake mix, drop dollops over the fruit to cover and use the back of a spoon or your fingers to spread it about and cover the fruity bits.

Scatter the flaked almonds all over the top and bake for 45 - 50 mins until golden brown.

Serve warm or at room temperature.

Save some for Uncle Mike....