Raspberry Almond Cake

Raspberry Almond Cake

A different way of serving raspberries, perfect to take on a summer picnic.

150g/6oz ground almonds

150g/6oz butter

150g/6oz caster sugar

150g/6oz self-raising flour

1 tsp vanilla extract

2 eggs, beaten

250g/8oz fresh British raspberries

2 tbsp flaked almonds

icing sugar for dusting


  1. Heat the oven to Gas 4/ fan oven 160C non-fan oven 180C. Using a pre-formed liner place in a 20cm loose-bottomed cake tin.
  1. Place the ground almonds, butter, sugar, flour vanilla extract and eggs in a bowl. Beat until well mixed together (you could use a food processor if you have one).
  1. Spread half the mixture in the prepared tin. Sprinkle the raspberries over, then cover with the remaining cake mixture roughly spread over. Scatter over the flaked almonds and bake the cake in the pre-heated oven for about 50 minutes or until a cocktail stick inserted comes out clean.
  1. Allow the cake to cool and dust with icing sugar to serve.