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

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    " It was excellent "
    hunnee ate it and said...
    yum thanks!
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  • birgitta 9 years ago
    Hi Peggy. Try this conversion site: http://www.onlineconversion.com/cooking.htm
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  • peggy_cookingfool 9 years ago
    Sounds great. Do you have the measurements in other than metric?
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