Raspberry and blackberry cake

Preheat the oven to 180°C and grease and line a base of a round baking tin with baking paper.

Put the butter and sugar into a bowl and beat until pale.

Gradually add 3 egg yolks and still beating pour in the milk.

Stir in the ground nuts.

Beat the egg whites until stiff and gently stir into the mixture, followed by the plain flour with baking powder.

Spread half of the mixture on the bottom of the prepared tin and sprinkle with half of the raspberries, blackberries and broken biscuits.

Cover with the rest of the mixture and sprinkle with the rest of the fruits and biscuits. Bake for 30-40 mins or until a skewer inserted in the middle of the cake comes out clean.