From BBC Good Food by Barney Desmazery
140gms ground almonds
140gms butter, softened
140gms golden caster sugar
140gms self-raising flour
1 tsp vanilla extract
2 tbsp flaked almonds
icing sugar, to serve
1.Heat oven to 180C/160C fan and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
2.Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
The almond and toasty, nutty aromas and flavours from the traditional method sparkling wines, and additionally the Rosé Cava taster in this week’s spark longs lesson made this the perfect dessert . Delicious!
Rosado Cava, Spain, Method Traditional, (Trepat), Marks and Spencer, NV, MYR69