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  • Sarah L Samuels

Raspberry & Almond Cake

Updated: Mar 5

Raspberries pair so well with almond and as this is an oil based cake and is really light and fluffy and really tastes delicious. It is also dairy free!!


It is perfect on its own or with a big dollop of clotted cream!



To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line a 8” round tin.



Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.


Then on a medium speed whisk until light and fluffy.



Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.



Pour the cake mixture into the prepared tin. There is no need to level the cake as it will find its own level In the tin.



Arrange the raspberries evenly and push them in slightly.



Sprinkle over the flaked almonds.



Bake in the oven for 35-40 minutes or until cake tester comes out clean.




Raspberry and Almond Cake


Sarah’s Servings: 10

Sarah’s Skill: Easy

Baking time: 35-40 minutes


Ingredients:


115g Caster Sugar

2 Large eggs

120ml Sunflower/ Vegetable oil

1/2 tsp Almond essence

120g Self Raising Flour

1/2 tsp Baking powder

30g Ground almonds

100g Fresh raspberries

1 Tbsp Flaked almonds


Method:

  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.

  2. Grease and line a 8” round cake tin.

  3. Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.

  4. Whisk the sugar, eggs, oil and almond essence until light and fluffy.

  5. Add the flour, baking powder and ground almonds and fold until all the flour is combined.

  6. Pour the cake mixture into the prepared tin.

  7. Arrange the raspberries evenly and push them in slightly.

  8. Sprinkle over the flaked almonds.

  9. Bake in the oven for 35-40 minutes or until cake tester comes out clean.






Sarah’s extra slice......

Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have a lovely light and fluffy cake .


It is worth getting a decent almond essence so the taste is not too artificial.


Blackberries also work well in this recipe.



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1 Comment


andyandjacroberts
Sep 23, 2022

I made this but didn’t have any raspberries but did have some blackberries in the freezer so used those. My goodness it’s delicious. And very easy to make. Lovely recipe x

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