raspberry almond cake

so this is probably my all-time favourite cake. here are the highlights, you don’t need a mixer, it’s an easy one to do by hand. you only need one bowl and one spoon, all the ingredients basically weigh the same. it always comes out light and fluffy, and best of all it’s an all-in-one method cake!

when it comes to the flavours, I always like to put a secret layer of jam in mine, alternatively, you can just use some fresh berries or you can keep it simple and just make a plain cake.

the almond flour is there for better texture and flavour. I feel like it’s more of a European thing using almond flour in cakes but, it’s used for a reason right. i’ve never had a cake go dense with almond flour.

*make sure you use pure almond extract, it tastes worlds better than the imitation.

140g softened butter

140g sugar

140g almond flour

140g self-raising flour

2 eggs

1tsp almond extract

1tsp vanilla extract

pinch of salt

a couple of tbsp of seedless raspberry jam

preheat the oven to 350F, grease a 6-9inch cake tin.

in a large bowl, beat together all the ingredients using a wooden spoon until a stiff batter forms.

spread half the cake batter into the bottom of the cake tin, spread a thin layer of jam on top leaving an inch border, then spread out the remaining cake batter on top smoothing out the top (it can be easier if you use a wet spoon).

bake for 20-30 minutes, until golden, stick a toothpick in the middle if it comes out clean then it’s done:)