Ingredients

• 150g unsalted butter, softened
• 150g golden caster sugar
• 3 large eggs
• 75g plain flour
• 1½ tsp baking powder
• 100g ground almonds
  
• A big handful of fresh Blackberrys picked from the hedgerows 
• A big handful of fresh Raspberry's 

Method

1. Heat the oven to 180°C (160°C fan).
2. Line a 20cm square tin or 23cm round cake tin.
3. Cream the butter and sugar until pale and fluffy.
4. Beat the eggs lightly and add them gradually, beating well after each addition.
5. Sift together the flour and baking powder, then gently fold into the mixture.
6. Fold in the ground almonds
7. Fold in the fruit, watch as the mixture changes colour 
8. Spoon into the prepared tin.
   
9. Bake for 40–45 minutes, until a skewer comes out clean.
10. Finish with more fruit and a little icing sugar if you like 
11. Leave in the tin for 15 minutes before turning out. It's delicious warm with cream or crème fraîche, or cold with tea