|Sous Chef J in action!|
Having preheated the oven to 170ºC, the softened butter and sugar were combined using a hand mixer until they looked light and creamy. Sous Chef J actually did quite a lot of this (for a change) but would rather have a yellow stand mixer to be in control of... but he's going to have to wait a while for one of those!
|Folding in ground almonds|
|Adding vanilla essence|
|Spreading the mix|
|The berries are added|
|After 10 minutes in oven|
|Sprinkled with flaked almonds|
We allowed the cake to cook in the tray for 15 minutes and then turned it out... the underside looked like this before we 'flipped' it back the right way up!