Our raspberry canes are sprouting leaves and we are hopeful of another bumper crop of fruit this Summer and Autumn. Which is just-as-well as the frozen berries of last year's harvest are running out quickly - being used as a great companion to rhubarb in the breakfast compote. Also, it gives us a great excuse to make this bakewell cake for our Bank Holiday guests. Passed to us by our great neighbour, Barbara, the recipe was a photocopy of a well used page, torn out of an unknown magazine. So full credit to the creator of this wonderful recipe can not be given. Hope you love it! Raspberry Bakewell cake 140g ground almonds 140g butter, softened 140g golden caster sugar 140g SR flour 2 eggs (large) 1 tsp vanilla essence 200g raspberries 2 tbsp flaked almonds Icing sugar to serve (optional) Heat the oven to 180C / 160 fan or gas 4 and line a 20cm loose bottomed cake tin. P...