• 250 g (8 oz) slightly salted butter, softened
  • 225 g (7½ oz) caster sugar, plus extra for sprinkling
  • 3 eggs
  • 2 teaspoons vanilla bean paste or extract
  • 225 g (7½ oz) self-raising flour
  • 150 g (5 oz) ground almonds
  • 3 tablespoons milk
  • 400 g (13 oz) mixed fresh summer fruits, such as strawberries, raspberries and redcurrants, halved or quartered if large

Beat together the butter, sugar, eggs, vanilla and flour in a bowl until pale and creamy. Stir in the ground almonds, milk and half the fruits.

Spoon the mixture into a greased and lined 28 x 24 cm (11 x 9¼ inch) shallow baking tin or roasting tin (see page 15) and level the surface. Scatter with the remaining fruits.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40–45 minutes or until just firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin, then transfer to a board and peel off the lining paper. Sprinkle with caster sugar and cut into squares.

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