Cuts into 10-12 slices.
140g ground almonds
140g butter , softened
140g golden caster sugar
140g self-raising flour
1 tsp vanilla extract
200g raspberries, washed
100g redcurrants, de-stemmed and washed
1 tbsp flaked almonds
20cm spring-form cake tin, greased and lined
Oven 180C/Gas 4/fan oven 160C
How to make it
- Mix the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined. Add a little milk to loosen if stiff.
- Stir about half the redcurrants into the mix. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over with a few more redcurrants, then dollop the remaining cake mixture on top and roughly spread. Scatter with flaked almonds and the remaining redcurrants and bake for 50 mins until golden.
- Cool, remove from the tin and dust with icing sugar to serve.