Moist Almond and Wild Berry Cake

I found some wild raspberries and a few mulberries on an old tree around the farm and I've managed to grow a few strawberries and some rhubarb so boiled them down to almost a jam and put them into a cake. Like I do with almost all my baking experiments I took it to work tomorrow to try out on the team. This one was an outstanding success.


Ingredients are; 1 cup of berry and rhubarb jam, 140g ground almonds, 140 grams of melted butter, 140 grams of caster sugar, 140 grams of self raising flour, 2 eggs, tea spoon of vanilla extract then flaked almonds on top and icing sugar to serve. 

Throw flour, sugar, almonds, melted butter, eggs and vanilla into a mixing bowl and blend well. Then divide the mixture into two equal lots. Use the first half to create a layer in a 20cm cake tin. 

Put the berry jam in dobs over this layer and twirl them around a bit with a skewer knowing they will create interesting patters in the cake when finished. The batter is quite sticky so when your putting the second layer on you can just use two spoons to drop it all over creating the second layer. Then sprinkle the cut almonds over the top and put it in a pre-heated oven at 180 degrees for around 50 minutes. 

When done, throw some icing sugar over it and you have an impressive looking unit. 

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