Emsworth Horticultural Society

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Emsworth Horticultural
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)
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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