Raymond Blanc's raspberry almond crumble-topped cake...(originally from BBC good food magazine)
100g butter, creamed with 100g caster sugar, one egg beaten in. 100g SR flour and 100g ground almonds. Spread 2/3 mixture in a 20cm tin, and freeze the rest for half an hour. Top the mixture in the tin with raspberries and then grate the remaining mixture over the top. Bake at 150C for 40mins-1 hour or until starts to turn golden.
I love books, baking and my boyfriend, and love to write about the first two. I particular love "forgotten" books, books brought out of obscurity by republication and those still languishing in obscurity. I'm currently reading my way through all of the Virago Modern Classics, but taking in other books along the way.