Bake a delicious raspberry and almond cake with this easy recipe. Moist, fruity, and topped with flaked almonds - perfect for afternoon tea or dessert!
Recipe
Easy Raspberry & Almond Cake Recipe
Tate & Lyle
8-10
10 minutes
45-50 minutes
This easy raspberry and almond cake is a soft, moist bake made with ground almonds and juicy raspberries. Topped with flaked almonds and a dusting of icing sugar, it’s the perfect simple cake for afternoon tea, dessert, or any occasion.
Ingredients
- 175g Baking Spread or Margarine
- Whitworths Caster Sugar
- 2 Large Eggs
- 1tsp Orange Zest
- 175g Self Raising Flour, sifted
- 100g Ground Almonds
- 1tsp Vanilla Extract
- 225g Fresh or Frozen Raspberries
- 2tbsp Flaked Almonds, roughly chopped
- 1tbsp Whitworths Icing Sugar, for dusting
Directions
- Pre-heat the oven to 180°C or 160°C Fan and grease and line a 20Cm (8”) loose-bottomed cake tin.
- Add the baking spread, Caster sugar, eggs, orange zest and flour into a large bowl with the ground almonds. Beat until smooth and creamy.
- Coat the raspberries in 1tbsp of plain flour.
- Gently fold the coated raspberries into the mixture.
- Add the mixture to the cake tin, ensuring it is level. Scatter the flaked almonds on top and bake for 45-50 mins. Make sure to test with a skewer to ensure an even bake.
- Remove from the oven and leave to cool for 20 mins before removing from the tin.
- Dust with icing sugar and serve!