Raspberry & Almond Cake
📖 Why This Recipe Matters
"Baking this cake brings back memories of when my children were younger, and we used to in the summer holidays always bake this cake. The children loved placing the raspberries on top of the cake, as they would put one on the cake and one for themselves to eat, so would need to buy extra raspberries."
🛒 Ingredients
Serves:8
- 175 gButter (Softened)⭕
- 175 gCaster Sugar⭕
- 1 tspVanilla Extract⭕
- 3 EggsLightly Beaten Eggs⭕
- 50 gFlaked Almonds⭕
- 1 PieceGrated Zest of 1 Orange⭕
- 100 gPlain Flour(Sifted)⭕
- 100 gSelf-Raising Flour (Sifted )⭕
- 2 tbspMilk⭕
- 200 gRaspberries (Frozen or Fresh)⭕
🍳 Method
- 1Preheat the oven to 160°C/Fan oven 140°C.⭕
- 2Line a deep 20cm/8in cake tin.⭕
- 3Cream the butter and sugar, and beat in the vanilla, then gradually beat in the eggs.⭕
- 4Set aside a few almonds. Crumble the rest and stir them and the zest into the batter.⭕
- 5Fold in the sifted flours and milk, then fold in all but eight of the raspberries.⭕
- 6Put the mixture in the tin and level, then arrange the remaining raspberries on top.⭕
- 7Sprinkle the remaining almonds over the top, and bake for 1 hour 15 minutes.⭕
- 8Cool in the tin for 10 minutes, then cool on a rack.⭕
- 9Dust with icing sugar.⭕
💡 Chef's Tips
I prefer fresh raspberries as frozen are great however I find that they release extra water which can make the cake in spots slightly wetter.
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