150g softened butter
150g golden caster sugar
150g self raising flour
150g ground almonds
2 large eggs
1tsp vanilla extract
6 tsp raspberry jam
50g flaked almonds
Preheat oven to 180 c 160 c fan gas 4.
Line 22-24 cm loose bottom tin.
Put all ingredients (apart from fruit and jam ) in blender.
Place half of mixture into tin and smooth over.
Then dot jam over and then scatter with raspberries.
Put remainder of cake mix on top – don’t worry if it doesn’t cover completely.
Scatter almonds over and bake for 45-50 mins until golden brown.
Serve warm or at room temperature.