This classic almond cake/tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser. Get ahead this weekend and make this indulgent, flavourful treat, perfect for dessert or with a cup of tea. If you know someone who likes Bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with raspberry jam and toasted almond flakes.
Ingredients
140 gr OR 1 cup of ground almonds
140 gr OR 1 cup soft butter
160 gr OR 1 cup of caster sugar + 2 tbsp
140 gr OR 1 cup plain flour
1 tsp vanilla extract
1 tsp of almond extract
2 eggs
Flaked almonds
Raspberry jam
Fresh raspberries ( optional)
Directions
Step 1 : In a food processor add your ground almonds, sugar, flour, eggs and soft butter. Mix all together.
Step 2 : Add your vanilla and almond extract and mix again.
Step 3 : Spray your baking dish with some cooking oil ( I used 20 cm pan / 8 inch pan ). Add half of your dough mixture, level it out.
Step 4 : Add loads of raspberry jam on top and in the middle, spread it around. Then add the other half of our almond dough mixture. Make sure to cover as much jam as possible. You can also add some fresh raspberries inside if you wish.
Step 5 : Sprinkle some flaked almonds on top and bake in preheated oven at 180 C / 350 F for 30-35 min. Check with a toothpick, if its clean - then its done.
Step 6 : Leave to cool down completely, flip the cake around and cut into slices. Keeps well for several days in a airtight container.
