Quickie afternoon tea - raspberry and almond tea cake

I am the type of person who always has a few things on the go at once.   Like when we watch TV together I am usually cooking, putering or doing something else aswell.  Even if it's the show I've been looking forward to for aaaages once the ads come on - you don't see me for dust.  I'm fiddling in the kitchen, putting a load of washing on, sending a quick email.

My hubby says 'did you see that ad?' I say 'no' and then in car: 'it's like that ad on TV'.

I am a marketers worst nightmare.

I am the same with newspapers, radio and magazines.  But I've noticed magazines are getting sneaky.  They are doing advertorials that look like editorials (ahem that's why they're adverTORIALS I suppose!).    And there's no 'over to you Moira' either.  It looks sleek and it's pretty crafty and well it's working because - the person who was almost impossible to be marketed to - is getting sucked in.

Me.

This recipe is from an advertorial people!  Good Taste Magazine has so many great recipes every month it feels a bit mean to be showcasing an advertorial from their magazine - but this was irresistible to me because it was simple,quick and beautiful.  

But I did get my own back, I didn't use any of the marketed product - multix baking paper - oops.


Ingredients:
2 tb butter or margarine, at room temperature (50g)
1/2 cup caster sugar
2 eggs
1/2 cup milk
1 cup plain flour,sifted
1 1/4 tsp baking powder
pinch of salt
1 cup frozen raspberries (I think it would work well with cherries or blueberries too)
1/4 cup flaked almonds


Method:
Preheat oven to 200 degrees c
Cream butter and sugar until smooth, add eggs and mix well.

Add flour baking powder and salt, and again, mix until lovely and smooth.  Then stir in your raspberries. 

 Pour into a greased tin and sprinkle flaked almonds on top and bake for 30 minutes.

Cool for five minutes before turning out and serving!

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