cake

Fresh raspberry and almond cake
1. 

110g unsalted butter, softened, plus extra for greasing
120g caster sugar
3 medium free-range eggs, beaten
50g self-raising flour
80g ground almonds
300g fresh raspberries
60g white chocolate, broken into small pieces
150ml double cream
30g icing sugar, plus extra for dusting
30g flaked almonds, toasted

Preheat the oven to 180 deg C.

Beat the butter and sugar until light and fluffy. Gradually add the beaten eggs, a little at a time, untilb completely incorporated.

Sift the flour into the bowl and gently fold in, along with the ground almonds and half the raspberries. Tip the mixture into the an 18cm greased tin and bake for 30 mins, or until a skewer inserted into the centre of the cake comes out clean. Turn the cake out onto a wire rack and allow to cool completely.

Meanwhile, make the white chocolate cream: Melt the chocolate, then add the cream and the icing sugar. Whip the mixture until smooth and soft peaks form.

Spread the cream on top of the cake, then top with the remaining raspbenies and flaked almonds. Dust with icing sugar.

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