This recipe comes from Jo Wheatley winner of The Great British Bake off 2011


150g Self Raising flour

150g Unsalted Butter softened

150g Caster sugar

150g Ground Almonds

2 Large Eggs Beaten

150g Frozen Raspberries plus extra ( defrosted!!) To serve

Icing Sugar to Dust


1) Turn oven to fan 160 c  and butter a 23cm cake tin and line with a disc of buttered baking paper. Tip the flour , softened butter , caster sugar , ground almonds and eggs into a bowl and beat or whisk together until pale , light and fluffy.


2) Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push  the raspberries into the mixture.


3) Bake on the middle shelf of the preheated oven for about 1 hour checking after about 45 mins and covering loosely with foil once it has browned, to prevent the top from colouring too much. Cool in the tin for 5 mins and then transfer to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.