Recipe
Easy Raspberry & Almond Cake Recipe
Rated 5.0 stars by 1 users
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
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175g Baking Spread or Margarine
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Whitworths Caster Sugar
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2 Large Eggs
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1tsp Orange Zest
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175g Self Raising Flour, sifted
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100g Ground Almonds
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1tsp Vanilla Extract
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225g Fresh or Frozen Raspberries
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2tbsp Flaked Almonds, roughly chopped
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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!