This recipe is very simple and creates a gorgeous delicious cake. Our recipe is 100% halal.
You'll need two 20cm sandwich tins, non-stick baking paper, cooling rack. If you don't have two tins or space for two tins in the oven, then use one deep thin.
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Heat oven to 180C/160C fan/gas mark 4 and base-line and grease a deep 20cm loose-bottomed cake tin.
Using a food processor or by hand, mix the ground almonds, butter, sugar, flour, eggs and vanilla extract until well combined.
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 in the middle tray until golden.
Allow to cool and then remove from the tin and dust with icing sugar to serve.
6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.