Web Disclaimer:Theinformationcontainedonthiswebsiteisforgeneralinformationpurposesonly. Anyinformationprovidedbythirdparty isacceptedassuppliedbythesource,andwhileweendeavourtokeeptheinformationuptodateandcorrect,wemakeno representationsorwarrantiesofanykind,expressedorimplied,aboutthecompleteness,accuracy,reliability,suitabilityor availabilitywithrespecttothewebsiteortheinformation,products,services,orrelatedgraphicscontainedonthewebsite foranypurpose. Anyrelianceyouplaceonsuchinformationisthereforestrictlyatyourownrisk.Thisdisclaimeralsorefers to all external web links on this site.
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)
IngredientsFor the cake140g/5oz ground almonds140g/5oz butter/margarine, softened140g/5oz golden caster sugar140g/5oz self-raising flour2 medium eggs1 tsp vanilla extract250g/8½oz raspberriesTo decorate2 tbsp flaked almondsIcing sugarGrease 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.Mixtogetherthegroundalmonds,thesoftenedbutter,sugar,flour,eggsandthevanillaextractina food processor until well combined.3.Dividethecakemixintotwoandspreadonehalfoverthecaketinandwithaspatula,smoothing over the top surface.4.Scattertheraspberriesontopofthecakemixinthetin,makingsuretherearesomeclosetothe 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.10.Finally, dust the cake with icing sugar (if preferred) and serve.