Ingredients

• 175g (¾ cup) Ballantyne Cultured Unsalted Butter, softened
• 175g (¾ cup) caster sugar
• 2 large eggs
• 175g (1 ½ cups) self-raising flour
• 100g (⅔ cup) ground almonds
• A few drops of almond extract
• 225g (1 ¾ cups) raspberries
• 2 - 3 tbsp flaked almonds

Method

1. Heat the oven to 180°C (160° fan). Grease a 20cm cake tin and line the base with non-stick baking paper.
2. Put all the ingredients, except the raspberries and almonds into a mixing bowl and beat well until smooth.
3. Gently stir in the raspberries.
4. Spoon into the tin and smooth the top. Sprinkle with the almonds.
5. Bake for 40-50 minutes until golden and risen and cooked through. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.

Recipe by Ballantyne Butter.