Raspberry and almond cake
Ingredients
- 175 g margarine
- 175 g Tate and Lyle golden caster sugar
- 2 large eggs
- 1 tsp grated orange zest
- 175 g self raising flour
- 100 g ground almonds
- 3 drops vanilla essence
- 225 g raspberries
- 2 tbsp flaked almonds
- Tate and Lyle Icing sugar for dusting
Instructions
- Preheat the oven to 180C, Fan 160C, Gas Mark 5
- Line a 20cm cake tin with baking parchment and grease.
- Put the margarine, caster sugar, eggs, orange zest, ground almond and flour into a bowl and whisk until creamy.
- Fold in the raspberries.
- Add to the cake tin and level gently.
- Scatter the flaked almonds on the top
- Bake for 45-50 minutes until a skewer comes out clean
- Leave to cool in the tin for twenty minutes before removing.
- Dust with icing sugar to serve.