Classic scones with jam & clotted cream
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Raspberry bakewell cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 140g ground almond
- 140g buttersoftened
- 140g golden caster sugar
- 140g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 250g raspberry
- 2 tbsp flaked almond
- icing sugarto serve
Nutrition: per serving
- kcal428
- fat28g
- saturates10g
- carbs34g
- sugars20g
- fibre2g
- protein9g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
step 2
Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
