Raspberry & Almond Cake

I spotted some raspberries in the freezer so I made this cake. It’s almost better to use frozen berries because they don’t get squished and squashed as much. Of course if you want pink cake use fresh!


  • 150g soft butter
  • 150g caster sugar
  • 1 tsp vanilla extract
  • a few drops of almond extract
  • 2 large eggs
  • 150g self raising flour
  • 150g ground almonds
  • 50ml double cream
  • 50ml milk
  • 200g raspberries-fresh or frozen
  • 25g flaked almonds

Preheat your oven to 180°C and butter and line a 20cm/8″ cake tin


  1. Beat the butter and sugar together. Hard. Until it is light, fluffy and paler in colour. Then beat it for another minute. Add in the extracts and beat some more.

    A fluffy cloud of butter and sugar
  2. Whisk in the eggs one at a time.20160213_111856
  3. Mix the milk and cream together and fold half into your batter. If the milk/cream is fridge cold your mixture might look split or curdle-y but don’t worry.
  4. Fold in the ground almonds followed by the rest of the liquid. Fold in the flour. Now it should be dropping consistency, give it a spoon of milk or two if it is too stiff.20160213_112455
  5. Nice and gentle, fold in the raspberries. Spoon it into the tin and smooth the top.20160213_112742 Sprinkle the flaked almonds on top. Bake for 30-35 min until golden and delicious and a skewer comes out clean.

I like to serve this with a jug of pouring cream. I love to make it in the summer, after a visit to the PYO farm…I’ll throw in an extra 50g or so. Usually I’m not a fan of baking berries but this is the exception


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Raspberry & Almond Cake

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