It’s the tennis and football final weekend. I must admit I’m not particularly invested in either tournament but I cannot ignore the buzz and excitement that is all around me both real and virtually.
I made this cake a few weeks ago and I thought I might make it again this time with raspberries.
It’s still nice! The raspberries are soft, sweet and a lovely complement to the lemony tanginess.
Haha, my current ‘go to’ cake until the next one comes along!
125g (4 1/2 oz) plain flour
1 tsp baking powder
75 g (2 1/2 oz) ground almonds
150g (5 1/2 oz) butter, diced
200g (7 oz) caster sugar
juice of 1 lemon
1 tsp vanilla essence
2 large eggs
200g (7oz) fresh raspberries
Icing sugar, for dusting
1. Preheat oven 180oC. Line base and sides of tin with baking parchment. Shift flour into bowl, add the baking powder, and almonds and mix well. In a pan mix the butter, sugar and lemon, stirring until well combined.
2. Stir the syrupy mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and well combined. Pour into the tin, then scatter the raspberries over the top. Bake for 35 – 40 minutes or until golden and skewer inserted into the cake comes out clean.
3. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack. Dust with icing sugar before serving. To serve cut into rectangles.