Autumn Berry & Almond Cake

*Autumn Berry & Almond Cake*
Makes one 9 inch cake

A real family favourite.  You can use any berries you have in any combination you like, alone or a mixture.  I love to use raspberries and blackberries.

140g ground almonds (1 2/3 cups)
140g butter (2/3 cup)
140g caster sugar (3/4 cup)
140g self raising flour (1 1/4 cups)
2 large free range eggs
1 tsp vanilla extract
250g of berries, fresh or frozen and defrosted (about 2 1/2 cups)
2 TBS flaked almonds
Sifted icing sugar

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch deep. loose bottomed cake tin and line the bottom with paper. 

Cream together the butter, ground almonds, sugar, flour, eggs and vanilla in a mixing bowl until evenly mixed together.  Spread half of the mixture into the prepared tin.  Top with the berries.  Dollop the remaining half of the batter over top and roughly spread it out as best as you can.  (I wet my fingers and use them.  This seems to work best)  Sprinkle with the flaked almonds.

Bake for 50 minutes, until golden brown.  Leave to cool in the tin.  Dust with icing sugar and cut into wedges to serve.