Raspberry almond cake

This is a yummy moist and fluffy cake, a favourite at home and work.

4 eggs

1 cup caster sugar

1 teaspoon vanilla essence

1 cup self raising flour

150g butter melted

1 cup almond meal (ground almonds)

250g frozen raspberries

preheat oven to 160c

Place the eggs, sugar and vanilla in a bowl of an electric mixer and whisk for 8-10 minutes until tick, pale and tripled in volume

Sift the four over the egg mixture and fold through then fold through the butter and almond meal

Pour the mixture into a slice tin lined with baking paper and top with the raspberries

Bake for 30-35 minutes or until cooked when tested with a skewer

Turn out onto a wire rack to cool

Dust with icing sugar

Note: You could also use fresh or frozen blueberries.

1 teaspoon of baking powder added to a cup of plain flour is equal to 1 cup of self-raising flour.