The easiest, delicious summer cake!
For this recipe you will need a 20cm x 30cm baking tin.
Pre-heat your oven to 160ºC Fan.
Ingredients:
250g Unsalted Butter (softened)
250g Ready-Made Custard (I buy the long-shelf life variety)
250g Golden Caster Sugar
4 Large Eggs
1 Tsp Vanilla Extract
300g Self-Raising Flour
50g Ground Almonds
1/2 Tsp Baking Powder
250g Raspberries (or any soft, summer fruit)
2 Tbsp Flaked Almonds
How I make my Raspberry Custard Cake:
Pre-heat your oven to 160ºC Fan and line a baking tin that is 20cm x 30cm.
Put 150g of the custard, all of the butter and caster sugar in a bowl and mix until pale and fluffy.
Beat in the eggs, one at a time. Then add the vanilla. Don't worry if your mixture looks curdled. It will come together in the next step.
Fold in the flour, ground almonds and baking powder.
Spoon the batter into your tin - you don't have to be precise! Then randomly add your raspberries (or any soft fruit) and dot dollops of custard into the batter. Then sprinkle with the flaked almonds.
Bake for 30-35 minutes or until a skewer comes out clean.
Goes really well with a cup of tea!
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