This is a recipe from Lisa Faulkner’s book and it is divine. Because of the fruit and almond contingent, I reckon it is best described as ‘if you like bakewell tart, you’ll LOVE this.’ Ideally, it should be served warm. And with 400g of fruit in it, surely a contender for one of your 5-a-day? It’s not pretty, but it’s beauty lies within…..
Line/grease a 23cm, loose-bottomed tin. Cream together 175g of unsalted butter and 150g caster sugar. Then add 150g sifted self-raising flour, 100g ground almonds, 2 eggs, 1 tsp almond extract and mix together well.
Fold in 400g soft fruit (well, keep a bit aside to adorn the top). I use half/half raspberries and strawberries, but the lovely Lisa recommends you try what you like! When folded in, spoon into the tin and scatter the leftover fruit on the top. Bake at 160ºC for about an hour – it depends on your oven. Mine cooks fast, so the cake is done in 50mins, but the book recommends 1hr – 1hr15mins.
When baked, and be careful not to overcook, carefully turn the cake onto a wire rack to cool (hallelujah for Bake-O-Glide - this is when it comes into its own!).
When the cake is still warm, serve and enjoy. But watch out! It’s very moorish….*wipes tell-tale crumbs from mouth*