This recipe came from the BBC good food website but instead of Raspberries I used black berries as they were available.
Serves 8
Prep 10 minutes
Cook 50 minutes
Ingredients
140 gr ground almonds
140 gr softened butter
140 gr sugar
140 gr SR flour
2 eggs
1 tsp vanilla extract
250 gr blackberries (enough to cover the cake)
2 tbsp flaked almonds
icing sugar to serve
Heat oven to 180C or gas 4 and base-line and grease a deep 20 cm loose bottomed cake tin. Blitz the almonds, butter, sugar, flour, eggs and extract in a food processor until well combined. (if butter is very soft it is as easy to do it by hand)
Spread half the mix over the cake tin and smooth over the top. Scatter the fruit over, then dollop the remaining cake mixture on top and roughly spread (it will only just cover it all)
Scatter te flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
The cake I baked for the foraging I spread a bit of lemon and elderflower marmalade and dotted it with the first black berries.
