This is a quick and easy dessert that is perfect for Shabbat or anytime.
Ingredients
140g1-1/2 cups ground almonds or almond flour
140g1 stick or 10 tablespoons butter or margarine
140g3/4 cups sugar
140g1 cup self-raising flour
1egg or 2 eggs for a parve cake
3/4cupbuttermilkomit for parve cake
1teaspoonvanilla extract
300g2 cups raspberries, fresh or frozen or any other berries
2tablespoonsflaked almonds
Instructions
Preheat oven to 180C (350F).
Place a piece of round parchment in the base of a 20cm (8-inch) springform tin and grease the tin with butter or margarine. Place the ground almonds, butter, sugar, flour, egg, buttermilk and vanilla in a food processor and blitz until combined.
Spread half of the mixture in the cake tin and then scatter the raspberries over the batter. Dollop the remaining batter on top and spread with a pallet knife. Sprinkle the top with the sliced almonds and bake for approximately 50 minutes or until golden brown on the top.