In the winter time, when raspberries were expensive, Mum used to substitute locally-grown Rhubarb instead – I’m not sure which one I prefer; they were both delicious! I’m making The Nut-free option here, but the one with ground almonds is in the NOTES section below.
- An 8inch spring-release cake tin, greased and lined.
- An electric beater with bowl.
- a spatula
- A small fine sieve, optional, for sprinkling icing sugar etc over the completed cake.
- 150g Butter
- 150g caster sugar
- 300g Self-raising flour
- A heaped teaspoon of ground Cinnamon
- 2 large eggs
- 200g fresh raspberries, or 200g rhubarb, chopped into small chunks
- A teaspoon of Icing sugar, with half a spoon of ground Cinnamon – optional, to sprinkle over the finished, cooled cake.
METHOD: Simplicity itself.. ** See my NOTES below for a Nut-free version**
- Heat the oven to 160 fan.
- Put the flour, sugar, butter, cinnamon and eggs into the bowl of your Electric beater.
- Blend together until well mixed together. This makes quite a stiff batter.
- Spread half of the batter over the bottom of the prepared tin.
- Sprinkle over the raspberries
- Dot the remainder of the cake batter over the raspberries (the batter will meld together as it cooks)
- Pop it in the oven and set the timer for 45 minutes.
- After the 45 minutes are up, test the cake to see if it’s done – it probably won’t be, and the top may be browning a little too much, so cover it with a sheet of greaseproof paper, and give it a further 10-15 minutes – until your cake tester comes out clean.
- Remove the cake from the oven and allow to rest for 15-20 minutes before you release the spring-form tin.
- Sift the icing sugar and ground cinnamon mix over just before serving.
- This cake is lovely eaten just slightly warm, with a big dollop of whipped cream or Crème Fraiche to accompany it.
- This cake is not particularly handsome – although it tastes delicious – I think this is why Mum sprinkled the icing sugar/ cinnamon over the top – it certainly made it more professional looking.
The Almond Version:
- Use 150g Self-raising Flour and 150g of ground Almonds, in place of the 300g in the nut-free version. Simplicity itself!
- Use only 1 large egg in this mixture, then complete the recipe as above.