Simple Raspberry and Almond Cake Simple Raspberry and Almond Cake The divine combination of raspberries and almonds makes for a gorgeous fruity cake. Categories: Cakes & Cupcakes quick & easy afternoon tea coffee break sunday lunch Macmillan Coffee Morning Treat summer vegetarian Golden Caster 8-10 Prep Time 10 minutes Cook Time 45 - 50 minutes Ingredients 175 g Margarine 175 g Tate and Lyle Golden Caster Sugar 2 large Eggs 1 tsp Grated Orange Zest 175 g Self-Raising Flour 100 g Ground Almonds Few Drops of Vanilla Extract 225 g Raspberries 2 tbsp Flaked Almonds Tate and Lyle Icing Sugar (for Dusting) Icing Sugar 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. Quick 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. Tasty Cake & Cupcake Recipes Toffee Apple Cake Hummingbird Cake Madeira Cake Tiramisu Pistachio Cake Lemon and Blueberry Cake No Bake Mango Cheesecake Easter Chocolate Nest Cake Rhubarb Cheesecake Sponge Cake with Plum Jam and Edible flowers
