Raspberry & Almond Cake
Updated: Aug 28, 2018
Raspberries and almond; a match made in heaven. The two just seem to work and combining them in the most simple of cakes makes for something pretty impressive.
A little grating of orange zest brings out the flavour rather than over-powering it but this is optional. The key is to not over-cook it as you want a moist, moreish cake that will - well - keep you coming back for more...
200g butter or margarine
200g caster sugar
3 large eggs
100g self-raising flour
100g ground almonds
100g fresh raspberries
Zest of orange (I usually add about half an orange worth of zest)
A handful of sliced almonds
1 - Pre-heat the oven to 180C/GM4. Grease and line a 20cm spring-form round baking tin.
2 - In a large mixing bowl, whisk the butter and sugar until light and fluffy (I use an electric whisk).
3 - Whisk in the eggs one-by-one until thoroughly combined.
4 - Sieve in the flour and then fold it together with the ground almonds and orange zest. Then, gently fold in the fresh raspberries (try not to break them up).
5 - Tip into the tin, sprinkle on the sliced almonds and place on the middle shelf of your oven. Bake for 45-50 minutes or until a skewer inserted comes out clean. If it starts to catch, place a loose piece of foil on the top.
6 - Allow to cool in the tin.