Raspberry syrup cake with crème fraiche

At this time of year use frozen raspberries for making this cake, they are full of flavour and cost a tenth the price of fresh.

Recipe
75g unsalted butter
80g castor sugar
Few drops vanilla
80g ground almonds
40g plain flour
2 whole eggs

Raspberry syrup
2 cups frozen raspberries
¼ cup water
¼ cup sugar
Serve with whipped cream or crème fraiche

Preparation
Heat oven to 200C. Spray your chosen single portion cake tins with a baking spray.

Beat butter and sugar together until light and creamy, add the next 4 ingredients and mix well together until smooth. Spoon mix into the 4 cake tins, spread a few frozen raspberries on top and bake for approx 20 minutes until well coloured and golden.

Remove from oven and allow to cool.

For the syrup, dissolve sugar in boiling water then cool slightly before adding the remaining raspberries.

To serve turn cakes out onto serving plates, spoon a healthy mound of raspberries on top and a little whipped cream or crème fraiche.