Raspberries are one of our delicious summer fruits, and adding them to a cake mixture is an unusual way of using them. Their sharpness is really good with the sweetness of the cake. You will need a loaf tin measuring approximately 20 x 10cm /8 x 4ins across the base.
- 175g (6oz) butter or hard margarine
- 175 (6oz) caster sugar
- 3 medium eggs
- 200g (7oz) self-raising flour
- 25g (1oz) ground almonds
- few drops almond extract
- 17g (6oz) fresh raspberries
- 1 tablespoon demerara sugar
Grease the tin, line the base with greaseproof paper and grease it. Heat he oven to Gas 4/180C
Cream together the fat and sugar, gradually beat in the eggs then fold in the flour and ground almonds with the almond extract.
Very carefully fold in the raspberries without crushing them.
Put into the tin, level the top and sprinkle on the demerara sugar.
Bake for approximately 1 - 1 1/4 hours or until firm in the centre.
Leave it in the tin for a few minutes before turning it out onto a cooling rack.
When cold keep it in an airtight container. It keeps well for a few days.
Note: the demerara sugar gives a nice crunch. If you have any raspberries put them on op.