Feast Norfolk Magazine
Recipe from reader Lisa Billman, Hethersett
Recipe published in Feast, Issue 06 – June 2016
Serves Eight-Ten
INGREDIENTS
210g of softened butter
210g of self raising flour
210g of caster sugar
3 free range eggs
10ml of vanilla extract
2 tbsp of flaked almonds
1 tbsp of icing sugar
Preparation time: 10 mins
Cooking time: 50 mins
Method
1. Heat the oven to 180 ° C / 160 ° C fan / gas mark 4
2. Grease and line the bottom of a 22cm loose bottomed cake tin
3. Place the ground almonds, butter, flour, sugar, vanilla extract and eggs in a food processor and pulse until the mixture comes together
4. Cover the bottom of the tin with half of the mixture and smooth over the top
5. Sprinkle over the raspberries
6. Cover with the remaining mixture and spread it over the raspberries – don’t worry if some raspberries aren’t completely covered
7. Scatter the flaked almonds on top
8. Bake for 45-50 minutes until golden
9. Cool on a wire rack and then dust with icing sugar
COOK’S NOTES
This can also be made using gluten free flour (Doves) and it turns out perfect – just add an extra half an egg and a splash of milk.
Also, fresh raspberries are lovely but frozen work just as well
