How to make it

  • Heat the oven to 180C.
  • Heat 50g butter and 115g sugar in a small pan over low heat, stirring well until melted. Simmer gently for 3 or 4 mins, stirring, until coffee-coloured, then pour into a greased 23cm (10in) round cake tin, to coat the bottom. Arrange the berries in a single layer on the caramel.
  • To make the cake, cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time. Sift the flour, and fold into the batter. Fold in the almonds and liqueur.
  • Spoon the batter over the fruit, smooth the top, and bake for 50 mins or until cooked through.
  • Cool for 10 mins, then run a knife around the edge, carefully turn out, and cool before serving.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    hunnee ate it and said...
    yum thanks!
    Was this review helpful? Yes Flag
  • birgitta 10 years ago
    Hi Peggy. Try this conversion site:
    Was this review helpful? Yes Flag
  • peggy_cookingfool 10 years ago
    Sounds great. Do you have the measurements in other than metric?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes