Ingredients
175 g (6 oz) Butter, softened
175 g (6 oz) Caster Sugar
3 Eggs
200 g (7 oz) Self-Raising Flour
25 g (1 oz) Ground Almonds
Grated Zest of 1 Unwaxed Lemon
100g Rapsberries (fresh, tinned or frozen)
3 tbsp Raspberry Jam
Method
Preheat the oven to 180°C (fan oven 160°C), gas mark 4.
Line a 900 g (2 lb) loaf tin or a 20 cm (8 inch) round cake tin with non-stick baking parchment.
Place all the ingredients except the raspberries and jam into a mixing bowl and using a hand-held mixer or spoon, blend the ingredients together until smooth.
Gently fold the raspberries into the mixture.
Spoon into the prepared tin and level with the back of a spoon. Place the raspberry jam into a piping bag and snip off the end. Pipe swirls of jam on the top of the cake. Bake on the centre shelf in the preheated oven for about 40–50 minutes until a skewer comes out clean from the centre.
