RASPBERRY AND ORANGE CAKE
FROM CERES BOOK SHOP, SWAFFHAM
Preheat oven to 180C/fan 160C/gas mark four. Grease and line 23cm (9in) spring-release or loose bottom cake tin.
Cream 175g sugar in bowl with butter until light, then gradually beat in eggs. Fold in flour, orange zest and ground almonds until smooth and creamy.
Turn mixture into tin and level surface. Scatter with raspberries. Sprinkle over remaining 50g sugar and flaked almonds.
Bake for about an hour, until risen and just firm to the touch. A skewer inserted into the centre of cake should come out with a few moist crumbs clinging to it.