This is such a lovely, easy bake plus it keeps really well because all the fruit keeps it nice and moist, so it's a great mid week bake for an afternoon pick-me-up or a special lunchbox treat.
190g butter
140g plain flour
50g ground almonds
190g caster sugar
1 tsp baking powder
3 eggs
25ml whole milk
150g raspberries
15g flaked almonds
Preheat your oven to 170C and line and grease a 2lb loaf tin.
Using your stand mixer or a wooden spoon and some good old fashioned elbow grease, mix together the butter, plain flour, ground almonds, sugar and baking powder until they resemble breadcrumbs.
Add in the eggs, one at a time, making sure you mix thoroughly inbetween, and then mix in the milk. Fold in the raspberries.
Pour the batter into your prepared loaf tin, sprinkle over the flaked almonds and bake for about an hour or until the cake is golden brown and a skewer comes away clean.
