Fay Ripley shows us how to get the essence of a delicious Bakewell tart into a quick and easy-to-make cake.
150g golden caster sugar
150g self-raising flour
2 large free range eggs
1 tsp vanilla extract
6tsp raspberry jam
150g of fresh raspberries
50g flaked almonds
1. Preheat oven to 160 (fan), 180 C or Gas Mark 4. Line a 22-24cm springform cake tin with baking parchment.
2. Use a food processor or electric whisk and whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Put half of the mixture in the tin and smooth.
3. Dot the jam, 1/2 teaspoon at a time all over and scatter the raspberries. Drop the remainder mixture over the fruit and smooth over with your fingers.
4. Scatter the flaked almonds on top and bake for 45-50mins until golden. Cool and then serve with ice-cream, custard or just have it on its own!
Like this? Why not also try Fay's delicious easy lemon and raspberry tart?