Raspberry Cake

Raspberry Cake

Fresh raspberries are such a treat. But it’s the middle of winter here and raspberries are far from in season. With a bag of frozen raspberries in the freezer I have been toying with various recipe ideas; fruit smoothies, a batch of muffins, some sort of cake, sauce to pour over ice-cream… I finally settled on cake and decided on an almond based recipe, not too sweet, to let the tart raspberries really shine. The recipe itself is not difficult but the choice of cake tin is important. This cake will only rise a little and works best in a shallow tin. If you have a large, shallow cake tin or tart tin, with a diameter of around 30cms, that would work well.  If you have smaller tins, say around 15 to 18 centimetres, you could get two cakes out of this recipe. I have two silicon cake moulds that are 18cms, so I used those and made two equal sized cakes.

  • 150g plain flour
  • 3tsp baking powder
  • 250g almond meal (ground almonds)
  • 180g butter, at room temperature
  • 200g caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • zest of 1 lemon
  • 180ml milk
  • 400g frozen raspberries

Preheat the oven to 180C. Grease your cake tin(s) and line the base with baking paper.

Sift flour and baking powder in to a bowl. Add almond meal and mix gently to combine.

In a large bowl, use electric beaters to beat butter and sugar and pale and fluffy. Add eggs one at a time, beating well after addition. (You may need to add a tablespoon of flour as you add the third egg, to stop the mixture from splitting.) Add the vanilla and lemon zest, beat to combine. Add half the flour and fold it in with a large spoon. Gently stir in the milk. Fold in the remaining flour.

Spoon the batter in to the prepared tin(s). Scatter the raspberries over the top, they will sink in to the cake during cooking. Place cake in the oven and bake for 45 minutes. Test to see if the cake is cooked by inserting a bamboo skewer in to the centre of the cake. If the skewer comes out clean, the cake is cooked. If cake batter sticks to the skewer, continue cooking for a further 5-10 minutes, or until cooked through.

Allow the cake to cool in the tin before turning on to a plate. Dust with icing sugar and serve with a dollop of plain yoghurt.