Most of the things I am baking and cooking at the moment have been from stuff I’ve grown at the allotment so either courgettes or courgettes 🙂 But we’ve now moved into raspberry season and I’m picking a decent sized bowlful every day. Tom is eating a few with his breakfast every day but there are still loads leftover so I remembered a cake I’d had at my Sew…it’s Saturday group that used raspberries and was delicious. Vicky, the group’s teacher, is dairy and gluten free and she bakes a lot from Cake Angels by Julia Thomas so this recipe is based on a cake from that book but as I don’t have any dietary needs like that I decided to change the recipe to use what I had at home.
It’s my new favourite “everyday” cake – it isn’t what I’d describe as a special cake looks-wise but it’s really tasty and nice either warm and cold. In fact, I think it would make a nice dessert with a lump of clotted cream or ice cream on it!
Raspberry and Almond Cake
Makes 16 squares
For the cake:
- 175g butter/marg/dairy free spread (I used Pure vegetable, if you use butter you’ll need to soften it a bit)
- 175g caster sugar
- 1 tsp vanilla extract or paste
- 3 large beaten eggs
- 80g self raising flour
- 1/2 tsp baking powder
- 115g ground almonds
- 175g fresh raspberries
For the almond topping
- 15g butter/dairy free spread
- 50g flaked amonds
- 15g caster sugar
- Icing sugar, for dusting
- Preheat the oven to 160C. Line (and grease if not using my top tip below), a 9cm x 9cm square cake tin.
- Cream together the spread, sugar and vanilla extract. I use an electric mixer but if you don’t have one, use a large bowl and a hand held mixture on a high speed.
- Gradually beat in the eggs. The mixture may start to curdle, but just keep beating on a high speed.
- Sift in the flour, baking powder and ground almonds. You may find some larger pieces of the almond flour in the sieve, just tip these in after you’ve sieved the rest in. Fold this in carefully using a metal spoon so as not to knock out the air.
- Fold in the raspberries, again do this carefully so you don’t break them up too much.
- Tip the mixture into the prepared tin, I like to use a silicon spatula to ensure all the mixture is scraped out of the bowl. Smooth the mixture over with the spatula or a metal spoon. Put the tin to one side whilst you make the topping.
- In a small heavy-based pan, melt the spread gently. Once melted, take off the heat and mix in the sugar and flaked almonds.
- Sprinkle the mixture over the top of the cake mixture with a spoon. Don’t be tempted to spread it, do it in small spoonfuls and cover the entire cake right through to the edges.
- Bake the cake for 45 mins, checking with a skewer that it’s cooked through. It may need a few more mins if it doesn’t come out clean.
- Take it out of the oven and leave it in the tin to cool for 15 mins – it’s quite a soft cake so don’t take it out of the tin before that. Once you’ve removed from the tin, dust with the icing sugar. You can either leave it to cool and eat it cold or eat it warm with ice cream or cream as a pudding.
- I don’t usually grease my tins – I use rolls of parchment backed with foil. I find it to be the best thing for lining tins and helps with an even bake. It’s not stocked as widely as normal parchment/baking paper but I have found it in Waitrose, Asda and also Tesco. You can buy it online too at Lakeland and Amazon.
- I used a 9cm x 9cm square tin, but this also fits a 20cm round tin.
- I never put my eggs in the fridge, room temperature ones are always best for baking.
- You could use frozen raspberries if you wanted but I haven’t tried this variation.
- The cake is freezable.
- If you want to make it gluten free, substitute the normal flour/baking powder for gluten free versions and add in 1 tsp of xantham gum.
- I use a tea strainer to dust icing sugar as it makes less mess!