Emsworth Horticultural Society

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Emsworth Horticultural
Society
Updated 29th May 2019
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Last Updated 21.10.2019 12:56 v1
Emsworth Horticultural Society
The Sheep Judge
Photo by Jean Brooks Halnaker Mill
Photo by Brian Southward Some Enchanted Evening
Photo by Charlie Simcox Old Harry (circa 1942)
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Ingredients For the cake 140g/5oz ground almonds 140g/5oz butter/margarine, softened 140g/5oz golden caster sugar 140g/5oz self-raising flour 2 medium eggs 1 tsp vanilla extract 250g/8½oz raspberries To decorate 2 tbsp flaked almonds Icing sugar Grease and flour or line with baking parchment a deep 20cm (8 inch) loose bottomed cake tin. Method : 1 . Preheat the oven to 180°C/350F or Gas mark 4. 2 . Mix together the ground almonds, the softened butter, sugar, flour, eggs and the vanilla extract in a food processor until well combined. 3 . Divide the cake mix into two and spread one half over the cake tin and with a spatula, smoothing over the top surface. 4 . Scatter the raspberries on top of the cake mix in the tin, making sure there are some close to the cake’s edge. 5 . Spoon the remaining half of the cake mix on top of the raspberries. 6 . Sprinkle the top of the cake with the flaked almonds. 7 . Bake for approximately 50 minutes until golden. 8 . Leave to cool in the tin. 9 . When completely cooled, take the cake out of the tin. 1 0 . Finally, dust the cake with icing sugar (if preferred) and serve.
Raspberry Bakewell Cake
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