Recipe Type: Cake
Yield: 6
Method
- Preheat oven to 180C, 350F, Gas Mark 4.
- Lightly oil a round 20cm cake tin.
- Using a hand mixer, mix the flour, butter, sugar, ground almonds and eggs together in a large bowl.
- Spoon the mixture and spread into a very well-oiled 20 cm round, loose bottom cake tin.
- Sprinkle over the raspberries.
- Bake for 20 mins until cake top is golden. Remove from tin while cake is still warm.
- In the meantime, melt the chocolate in a bowl for 1 minute in microwave. Stir and repeat in 30 second bursts. Spread the melted chocolate in a very thin layer onto a smooth sheet of cling film placed on top of an oiled baking tray. Freeze until set.
- Brush the top and sides of the cake with honey heated for 1 min in a bowl in the microwave.
- Break chocolate into big shards and stick around edge of cake.
Ingredients
75g Mortons Self Raising Flour
100g softened butter
100g caster sugar
75g ground almonds
2 eggs, beaten
200g fresh, frozen or tinned and drained raspberries
1 tablespoon of heated honey, syrup, or jam
100g dark chocolate