Raspberry Bakewell Cake

Wet ingredients 

1. 1. In a large jug, whisk all of the ingredients really well and set aside for 10 minutes.

Dry ingredients 

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Line a 23cm (approx.) springform cake tin.
3. In a large mixing bowl, thoroughly combine all of the dry ingredients and set aside.
4. Just before you’re ready to put the cake into the oven, pour the wet ingredients into the bowl of dry ingredients and thoroughly combine without over-stirring. This is your cake mixture.

Other/assembly

1. Pour half of the cake mixture into the bottom of the lined cake tin and make sure that it’s evenly spread.
2. Place the raspberries over the mixture, making sure they’re evenly spaced but don’t push them down.
3. Add some blobs of jam over the raspberries. Also evenly add the vegan white chocolate at this stage, if using.
4. Pour over the other half of the cake mixture, covering the layer of raspberries.
5. Evenly sprinkle the flaked almonds over the top of the mixture.
6. Place in the oven and bake for 30-40 minutes depending on your oven. Check after 30 minutes and see if a knife/skewer comes out clean. If not, pop in for another 5-10 minutes until properly cooked.
7. Leave to cool before serving.
8. Dust with icing sugar and serve.

Serving suggestions: coconut yoghurt, fresh mint, fresh raspberries, vegan crème fraîche