Wendy's Kitchen Table

Raspberries, almonds and cream are a divine taste combo. This cake is quick and easy to whip up and converts easily for a gluten free version. Just omit the baking powder and flour and add ½ cup gluten free self-raising flour. Serve with a spoonful of double cream. 
Serves 8

INGREDIENTS
100g chilled unsalted butter, cubed
110g (½ cup) caster sugar
75g (¾ cup) almond meal
75g (½ cup) plain flour
1 tsp baking powder
2 eggs, at room temperature
1 teaspoon vanilla extract
150g frozen raspberries
25g (¼ cup) flaked almonds
Icing sugar, to dust

METHOD

Preheat oven to 180˚C /160˚C fan forced. Grease a 20cm (base measurement) spring form tin with the melted butter and then line the base with a piece of non-stick baking paper.
Place the butter, sugar, almond meal, flour and baking powder into the bowl of a food processor. Process until evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla extract and pulse until smooth and just combined.
Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
Bake for 30-35 minutes or until golden and cooked in the centre when tested with a skewer.
Stand the cake in the tin for 5 minutes before removing the side of the tin and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.