Let Her Eat Cake: Raspberry Revenge Cake

I've been dying to make a Chambord-laced cake ever since I started watching Revenge, my current trashy Channel 4 fave. In case you are not watching (WHY????), Revenge is a tale of, well, revenge, set in the glamorous Hamptons, sponsored by said delicious raspberry liqueur. The main character is Amanda/Emily, a girl in possession of a whole load of cash, a fabulous wardrobe and just two facial expressions (one good, one evil).

Based on a classic Pain de Genes, this is a rich almond cake with a splash of booze. Like revenge, it's best served cold. Unlike revenge, it's even better served with a side of fresh raspberries. Or maybe that goes for revenge too.

Raspberry Revenge Cake

You'll need:

• 3 eggs
• 140g caster sugar
• 120g ground almonds
• 50g self raising flour
• 1/2tsp salt
• 85g butter, melted
• 1/2tsp vanilla extract
• 1tbsp Chambord raspberry liqueur

Make it!

• Preheat the oven to 180c / gas 4. Grease and line a 9 inch cake tin.
• Whisk the eggs and sugar together until they're pale and very fluffy. Whisk them a bit longer than you think you need to.
• Stir the almonds, flour and salt together in another bowl, then fold very gently into the egg mixture.
• Gently fold in the melted butter, then the vanilla and Chambord.
• Pour into the tin and bake for 25-35 minutes until golden and cooked through.
• Let it cool before serving with fresh raspberries and a dusting of icing sugar.