Raspberry and white chocolate bakewell cake

An imagination is a blessing and a curse. I picture the witches and good fairies hovering around Bert’s cradle, circling, deep in thought, until they suddenly, simultaneously, all whipped the same spell at his little, shell-pink cheeks.

He can paint a watercolour dragonfly that looks alive, full of dragonfly-ish flitting plans and day dreams. He can come up with a thought so sweetly romantic it stops me in my tracks (I know I’m going to marry Libby because when I see her face I feel happy). Together we write story books based on brilliant titles he’s come up with – Banana Moon, about a wolf cub who’s missing his mother and, as yet unwritten, Once Upon a Mushroom.

He just called me into his room because he’d had a nightmare – there’s a lot of those at the moment. ‘You don’t seem very upset for someone who’s had a nightmare,’ I said as he scrambled around his top bunk looking for soft toys to bring into my bed with him. ‘It was more sad than scary,’ he explained as he grabbed Foxy, Orangutan and Jags. ‘Someone put their finger on a brick and someone else smashed another brick on top till the brick turned from grey to faded red, and I saw a close up.’

So I sat with him, in my bed, for a bit. After a few minutes he reached over and gently touched first Foxy, then Orangutan then Jags on the head, then pulled Jags to him. ‘I’m ready for you to go,’ he said to me. ‘I’ve forgotten my dream now.’

I’m not making him much food of interest that’s not sweet comfort food at the moment, but maybe that’s okay.

Makes a 20cm cake

140g ground almonds

140g soft butter

140g golden caster sugar

140g self-raising flour

2 eggs

1 teaspoon vanilla extract

1 punnet raspberries

100g white chocolate

Pre heat the oven to 180 (160 fan) and cream the sugar and butter, then fold in the eggs, ground almonds, flour and vanilla extract. Line a 20cm cake tin and spread half the batter over the bottom. Tip the raspberries over that, followed by hunks of the white chocolate. Spread over the remaining batter and bake for about 45-50 minutes. Serve warm with cream or cold in slices.

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