This Raspberry and Almond Cake is an easy recipe with soft almond sponge and a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.

Raspberry and Almond Cake. This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.

This easy raspberry cake is a twist on a very old recipe for Bakewell Tart, which is a famous little sweet pie found in England. It's also a twist on the well-known Frangipane too! The differences are that this cake doesn't have a pastry case, and there's no jam used.

The cake is made with the lovely addition of ground almonds which add extra sweetness, moisture, and texture to the cake, and of course, the raspberries make a nice contrast of sharpness against the sweetness and add a little extra juiciness in every bite.

Raspberry and Almond Cake. This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.

You can make this as one whole cake using an 8-inch pan, or make mini cakes. Obviously, you need to be mindful the cook times will be less for mini cakes.

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So this is an easy recipe and is not dry at all. (We hate dry cakes at Lovefoodies!) So give it a go!.
Recipe by Adelenne Lee

Prep Time

5 minutes

Cook Time

45 - 50 minutes

Yield

6 Persons

Equipment You will need

8-inch cake pan

Raspberry and Almond Cake. This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.

Ingredients you'll need

  • Self Raising flour or cake flour
  • Ground almonds
  • Castor (fine bakers) sugar *** If you don't have castor sugar, use regular sugar, the grains are larger but it will be ok.
  • Vanilla Extract
  • Eggs
  • Butter, softened
  • Almond flakes
  • Fresh or frozen raspberries (if frozen, no need to defrost)

Instructions

1. Preheat oven to 350 F or 180 C. Grease an 8 inch / 20 cm loose bottom tart tin. Use our easy pan release if you don't have any to hand!

2. Put all the ingredients except raspberries and almond flakes into a food processor and blend till combined.

3. Put the mixture into the prepared tin and scatter raspberries over the batter.

4. Scatter the almond slices on top and bake for about 45-50 mins until a skewer comes out clean.

5. Cool completely and dust with icing sugar/powder if you wish.

Below is a photo where Adelenne bakes some smaller cakes. The cook time is a little less so do check if baked through if making smaller ones.

Raspberry and Almond Cake.
This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.
Raspberry and Almond Cake. This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.

Recipe Card

Raspberry and Almond Cake. This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.

Raspberry and Almond Cake

Yield: 6
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This Raspberry and Almond Cake is an easy recipe with soft almond sponge with a scattering of fresh raspberries throughout and topped with toasted almonds. A delicious afternoon tea treat.

Ingredients

  • 1 cup or 125 g Self Raising flour or cake flour
  • 1 cup or 95 g ground almonds
  • 3/4 cup or 150 g castor (fine bakers) sugar *** If you don't have castor sugar, use regular sugar, the grains are larger but it will be ok.
  • 1 tsp Vanilla Extract
  • 2 eggs
  • 5 oz or 140 g butter, softened
  • 1 Tablespoon Almond flakes
  • 1 cup or 125 g fresh or frozen raspberries (if frozen, no need to defrost)

Instructions

  1. Preheat oven to 350 F or 180 C. Grease an 8 inch / 20 cm loose bottom tart tin.
  2. Put all ingredients except raspberries and almond flakes into a food processor and blend till combined.
  3. Put the mixture into the prepared tin and scatter raspberries over the batter.
  4. Scatter the almond slices on top and bake for about 45-50 mins until a skewer comes out clean.
  5. Cool completely and dust with icing sugar / powder.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 563Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 112mgSodium: 509mgCarbohydrates: 65gFiber: 4gSugar: 28gProtein: 10g

Nutrition information isn’t always accurate

Delicious Cake Recipes using Almonds

If you like almonds as much as we do, try out these other cake recipes using ground almonds in the cake batter. Delicious!

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