Prep
10 minsBake
45-50 minsServes
8 to 10Difficulty
Medium About
The divine combination of raspberries and almonds makes for a gorgeous fruity cake.
Raspberry and Almond Cake
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.
Ingredients – 10 items
1
Margarine
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
Orange zest
Self raising flour
Ground almonds
Vanilla extract
Raspberries
Flaked almonds, roughly chopped
Fairtrade Tate & Lyle Icing Sugar
For dusting
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Recipe reviews
One review
Gorgeous cake. Works well as an all in one. I use frozen raspberries and dot teaspoons of lemon curd over the cake which I then swirl slightly into the mixture. I use almond essence as I love the taste of almonds.