Preheat the oven to 180C/160C Fan/350F and grease and line a 8″/20cm cake tin!
Add your butter, sugar, flour, ground almonds, eggs, milk and vanilla to a mixer, and beat until smooth!
Spread half of the mixture on the bottom of the tin – spread the berries on top of the first half of the mixture, then spread the rest of the cake mixture on top
Sprinkle the cake with the flaked almonds and bake in the oven for 50 minutes or until a skewer comes out clean
Leave to cool on a wire rack and sprinkle with the icing sugar – serve!
Notes
This cake will last for 3-4 days at room temperature!
This cake can be served with whatever you fancy... cream, ice cream, custard etc!
You can use whatever berries you like, just stick to 250g maximum!
This recipe is based on one by BBC Good Food found here that I have altered and adapted slightly!