Raspberry, lemon, and almond bake

Special equipment • 8in (20cm) square loose-bottomed cake pan

SERVES 8

1¼ cups (125g) all-purpose flour

1 tsp baking powder

1 cup (75g) ground almonds

11 tbsp (150g) butter, cubed

1 cup (200g) granulated sugar

3 tbsp fresh lemon juice

1 tsp vanilla extract

2 large eggs

1 cup (200g) fresh raspberries

confectioners’ (powdered) sugar, for dusting (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) square loose-bottomed cake pan with parchment paper. Sift the flour and baking powder into a bowl, and stir in the ground almonds. In a small saucepan, heat the butter, sugar, and lemon juice together, stirring until melted and smooth. Let cool slightly.

2 Stir the syrupy butter mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and well blended. Scrape into the prepared pan, then scatter the raspberries over the top. Bake for 35–40 minutes or until golden and a skewer inserted into the cake comes out clean.

3 Cool in the pan for 10 minutes, then unmold and cool completely on a wire rack. Just before serving, dust with confectioners’ sugar. To serve, cut into squares or bars.

Raspberry, lemon, and almond bake