Raspberry almond bakewells

Name: Raspberry almond bakewells
Ingredients: 80 g butter, at room temperature; 80 g caster sugar; 2 large free-range eggs, beaten; 1/2 tsp almond or vanilla extract; 80 g self-raising flour; 80 g ground almonds; 80 g raspberries; 80 g icing sugar; 2 tbsp lemon juice or water; flaked almonds; 12 raspberries, halved

Our Raspberry almond bakewells are a classic treat with a fresh twist. Perfect for lazy summer afternoons or tea party, impress with these delicious treats.

Brought to you by Lakeland

A delicious berry dessert, perfect for afternoon tea

Alternatively, blueberries work just as well as raspberries in this recipe! Recipe from Lakeland

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Servings

Ingredients

80 g butter, at room temperature
80 g caster sugar
2 large free-range eggs, beaten
1/2 tsp almond or vanilla extract
80 g self-raising flour
80 g ground almonds
80 g raspberries

To decorate

80 g icing sugar
2 tbsp lemon juice or water
flaked almonds
12 raspberries, halved

Instructions

Preheat the oven to 180°C/Gas Mark 4.

Beat together the butter and caster sugar until light and creamy, then gradually add the eggs, beating well between each addition. Stir in the almond or vanilla extract. Fold in the flour and ground almonds, then gently stir in the raspberries.

Spoon the mixture into the moulds, levelling the tops. Bake for 22-25 minutes, until risen and pale golden brown. Cool in the mould for 10 minutes, then lift out and cool completely on a wire rack.

To decorate, mix together the icing sugar with just enough lemon juice or water to make a runny icing. Drizzle over the cakes, then sprinkle with flaked almonds and top each with half a raspberry.