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.

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.

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.

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

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.

Recipe Card