Springtime Berry Gateau
1 hr 5 min.
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a non-stick 8 inch springform cake tin.
Cream together the butter and sugar using an electric hand-held whisk for 1-2 minutes until light and fluffy.
Beat in one third of the flour, then whisk in the eggs, one at a time, beating until smooth between additions.
Fold in the ground almonds and then the rest of the flour until incorporated.
Spoon a third of the batter into the prepared cake tin and then arrange most of the raspberries on top.
Carefully spoon over the rest of the batter and tap gently to release any trapped air pockets. Smooth the batter evenly using the back of a spoon and bake for 30-40 minutes until a cake tester comes out of the centre clean.
Allow to cool in the tin or a few minutes before turning out onto a wire rack to cool completely. The middle of the cake will sink a little during cooling.
Once cool, arrange the raspberries and most of the chocolate eggs on top of the cake.
Transfer to a serving stand and dust with the icing sugar. Arrange the rest of the chocolate eggs around the rim of the cake and serve.