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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Find the recipe via link in our bip ☕️
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Want to give them a try? Find the recipe via link in our bio 🥣
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Find the recipe via link in our bio.
Happy Easter! 🥚🐰🌷
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
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