RASPBERRY TREAT

If I had to pick, I would take raspberries over strawberries. It’s probably because, as a child, I ate far more than my fair share of strawberries.  A June weekend would be spent trailing behind my mum filling punnets at the local Pick Your Own farm. My method was definitely pick one, eat one and was quite apparent to all, as my face, hands and cheesecloth t-shirt (yes, a child of the 70’s) were stained scarlet thanks to the juicy berries. Strawberries then were heavenly, they tasted like bright sunshine and the warmth goodness from the earth and now I can only eat British ones, in season and as local as possible to try and recapture that taste.

Raspberries  are, of course, also preferable picked straight from the bush, but their sharp, boisterous flavour is still found in frozen berries.  I always have a generous stash in the freezer: for muffins, smoothies, sorbets, brownies, syrups, or just to defrost and eat with a drizzle of cream.

My daughter’s breakfast of choice is frozen raspberries served on a plate, next to a dollop of peanut butter. She dips one of the icy red berries into the peanut butter, pops it into her mouth and declares that it is delicious. To be honest I tried and didn’t quite get the same enjoyment but perhaps that’s because I’m a bit stuck in my ways when it comes to raspberries and their partners.  I love raspberry and lemon and I love raspberry and almonds so I especially love this recipe as it combines them all.  Not only is this cake so moist and tasty but also it is so very easy to make.

A RASPBERRY, LEMONY, ALMONDY CAKE

200g butter, softened


200g caster sugar


4 large eggs


180g ground almonds


60g self-raising flour


Grated zest of 1 large lemon


About 20 fresh or frozen raspberries

1 Preheat oven to Gas mark 4/ 180c Butter and line a 20 inch tin.

2. Beat the butter and sugar together until they are a pale, creamy mixture.  Then, one at a time beat the eggs in.

3. Stir in almonds, flour and zest. When it’s all mixed together, pour the cake mix into the tin and spread it evenly.  Pop the raspberries into the batter in whichever fashion you may prefer and then put into the oven for around 25 minutes. It should be lightly golden and the skewer should come out crumb free.

Delicious. Eat for an afternoon treat, or after supper or even for breakfast. This cake is perfect at any time.