Raspberry and Almond Cake
by Jay Wadams
The perfect tea-time treat, Raspberry and Almond cake has a nutty crunch and bright pops of berry flavour. Quick and easy to make, this cake lasts for several days and is delicious warm or cold.
Ingredients
- 150 g unsalted butter softened
- 150 g white sugar
- 2 large eggs
- 1 tsp vanilla extract
- zest of 1 lemon
- 75 ml whole milk
- 150 g plain or all-purpose flour
- 2 tsp baking powder
- 150 g ground almonds / almond meal
- pinch of salt
- 200 g raspberries
- 3 Tbsp slivered or sliced almonds
to serve:
- powdered or icing sugar
- whipped cream
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Grease with butter, then line the base and sides of a 20cm / 8 in. round springform cake tin with baking paper.
- CREAM BUTTER AND SUGAR: Using an electric mixer, beat the butter and sugar together until light and fluffy, at least 4-5 minutes.
- MIX THE WET INGREDIENTS: Beat in the eggs, one at a time, mixing well between each egg. Beat in the vanilla, lemon zest and milk until well combined.
- ADD THE DRY INGREDIENTS: Sift over the flour and baking powder and mix well. Add the almonds and salt and stir until combined.
- ASSEMBLE THE CAKE: Spread half of the cake batter over the base of the tin, it is quite thick, so use the back of a spoon to push it all the way to the edges. Top with half of the raspberries, then the remaining batter and the remaining raspberries, pushing them gently into the batter. Sprinkle the almonds over the top.
- BAKE: Bake the cake in the lower third of the preheated oven for 50-55 minutes until golden, risen and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool for 15 minutes in the tin before transferring gently to a cooling rack.
- SERVE: When the cake is completely cool, dust with icing / powdered sugar and serve with whipped cream and extra raspberries.
Notes
A simple way to soften fridge cold butter is to cut it into cubes and put it into a bowl of room temperature (not hot!) water. Allow to soften for 5 minutes, then drain and use as per the recipe.
Nutrition
Serving: 1slice | Calories: 419kcal | Carbohydrates: 41g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 132mg | Potassium: 95mg | Fiber: 4g | Sugar: 21g | Vitamin A: 560IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 2mg