Raspberry and Almond Cake

Categories:

The divine combination of raspberries and almonds makes for a gorgeous fruity cake.

Prep Time

10 mins

Cook Time

45 - 50 mins

Golden Caster

Tate and Lyle Golden Caster is a subtle, honeyed flavoured pure cane sugar with delicate, fine crystals.

Servings

175 g Margarine 175 g Margarine
175 g Tate and Lyle Golden Caster Sugar 175 g Tate and Lyle Golden Caster Sugar
2 large Eggs 2 large Eggs
1 tsp Grated Orange Zest 1 tsp Grated Orange Zest
175 g Self-Raising Flour 175 g Self-Raising Flour
100 g Ground Almonds 100 g Ground Almonds
Few Drops of Vanilla Extract Few Drops of Vanilla Extract
225 g Raspberries 225 g Raspberries
2 tbsp Flaked Almonds 2 tbsp Flaked Almonds
Tate and Lyle Icing Sugar (for Dusting) Tate and Lyle Icing Sugar (for Dusting)

Instructions

HOW TO MAKE THIS RECIPE

Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Grease a 20Cm (8”) loose-bottomed cake tin and line the base with parchment paper.
Put the margarine spread, 175g Tate & Lyle Golden Caster Sugar, eggs, orange zest and flour into a large bowl with the ground almonds and vanilla extract. Using an electric mixer, beat together until smooth and creamy. With a rubber spatula gently fold in the raspberries.
Turn into the tin and carefully level. Scatter over the flaked almonds and bake for 45-50 minutes. Test with a skewer, if it comes out clean then remove from the oven. Leave the cake to cool for 20 minutes before removing from the tin.
Dust with Tate & Lyle Icing Sugar before serving.

Chef's Tip

Butter can be used if preferred, but it must be very soft to use it in this method. Try 2 chopped peaches or 175g blueberries in this recipe for a change.