I love Bakewell pudding and as I was brought up near Bakewell in Derbyshire I love anything that reminds me of home. This Bakewell cake is different to the traditional pudding but it has that lovely almond flavour and is delicious with a cup of tea.
210g Ground almond
210g Caster sugar
210g Self raising flour
100g Flaked almonds
Heat oven to 160c and line a 23cm cake tin. Mix together the ground almond, butter (softened) , sugar, flour and eggs and spread half of the mix in the cake tin. Scatter the raspberries over the mixture and then add the remaining cake mixture on top. Smooth over and sprinkle with the flaked almonds. Bake for 50mins until lightly golden, when cool sprinkle with icing sugar. Put the kettle on for a cup of tea as it tastes so yummy.