This started life as 'Raspberry Bakewell Cake' but has developed based on what ingredients I had in the house.
45 grams of ground almonds
45 grams of pecan nuts, broken into small pieces
45 grams of dessicated coconut
140 grams of softened butter
140 grams of demerara sugar
140 grams of self raising flour
1 teaspoon of vanilla extract
250 grams of mixed berries
Heat the oven to 160 degrees.
Mix together the almonds, pecans, coconut, butter, sugar, flour, eggs and vanilla extract until well combined.
Spread half the mixture into the springform cake tin, top with the fruit then spread the remainder of the cake mixture over the top.
Bake for one hour.
Cool slightly, then serve.