Serves 6 - 12 people (it’s not down to me to set your portion size!)

This cake is my absolute favourite - it’s perfect with ice cream, whipped cream, creme fraiche or yoghurt. Serve with some berries on the side!

Filled with berries, full of almond-y flavour and topped with crunchy amaretti biscuits and flaked almonds - it’s literally amazing.

Ingredients

250g unsalted butter, softened

250g caster sugar

1/2 tsp almond extract

4 medium eggs

2 tbsp milk

160g plain flour

100g ground almonds

1 tsp baking powder

200g mixed berries (blueberries, raspberries, strawberries etc)

50g flaked almonds

50g crushed amaretti biscuits

Method

Preheat the oven to 180C / 160C fan / 375F / Gas Mark 4. Grease and line a 9” cake tin.

Cream the butter, sugar and almond extract in a large bowl until pale and fluffy.

Fork together the eggs and milk in a jug and add into the butter mixture little by little, whisking between each addition until fully combined.

Add in the dry ingredients and fold in until clear - don’t over mix.

Fold through the berries, keeping a few aside to decorate. Put the mixture into the prepared tin.

Top with the reserved berries, flaked almonds and crushed amaretti biscuits.

Bake for 45-50 minutes or until an inserted skewer comes out clear.

Leave to cool and keep covered until you are ready to eat!