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
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!