A quick and easy almond and raspberry cake that’s perfect for raspberry season. Simple bakes like this deserve a place on every summer table :). Thanks to the addition of ground almonds, the cake stays fresh for longer and has a wonderfully soft, moist texture. Like most butter cakes, it also freezes beautifully. Highly recommended!
Ingredients for almond and raspberry cake:
- 140 g ground almonds
- 140 g butter
- 140 g caster sugar
- 140 g plain flour
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 g raspberries
Additionally:
- 2 tablespoons flaked almonds
- icing sugar, for dusting
All ingredients should be at room temperature.
Place all the cake ingredients, except the raspberries, into the bowl of a food processor. Mix just until the ingredients are fully combined and a smooth batter forms. Do not overmix.
Grease and line a 20 cm round cake tin with baking parchment. Spread half of the batter into the prepared tin and level the surface. Scatter over half of the raspberries. Cover with the remaining batter, then arrange the remaining raspberries on top, gently pressing them into the batter. Sprinkle with the flaked almonds.
Bake at 170°C for approximately 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Before serving, dust generously with icing sugar.
Enjoy!
Recipe source: BBC Good Food.
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