Raspberry Torte

Finally looks like summer has arrived in the UK after weeks of constant rain, although I have to admit I find the heat draining and makes me so lethargic. I've really been enjoying my latest cookbook purchase, A Passion for Baking and have tried quite a few recipes, which I plan to blog along the way. One of the recipes was this beautiful Raspberry Torte, which seemed like the perfect summery cake to make and enjoy for afternoon tea in the garden. It's moist and full of flavour with burst of raspberry and tastes even better the next day.

Raspberry Torte

Serves 8

Ingredients
150g self-raising flour
150g unsalted butter, softened
150g caster sugar
150g ground almonds
2 large eggs, beaten
150g fresh raspberries, plus extra to serve
icing sugar to dust

You will also need a 23cm cake tin, buttered and the base lined with a disc of buttered baking parchment.

Preheat the oven to 180oc/160oc fan oven/350oF/gas mark 4.

Tip the flour, soft butter, sugar, ground almonds and eggs into a bowl and beat together until pale, light and fluffy.

Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push the raspberries, pointy side up, into the batter.

Bake on the middle shelf of the preheated oven for about 1 hour, checking the cake after 45 minutes and covering it loosely with foil once it has browned to prevent the top colouring too much.

Cool in the tin for 5 minutes and then transfer the torte to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.