Raspberry and Almond Cake

This is one of those cakes that you don’t want to be without.   It’s delicious, can be put together quickly using whatever soft fruit you have to hand, is easily made gluten free, works well as a Traybake should you prefer and is as happy as a pudding as it is with a cuppa.  Quite frankly it’s a complete and utter Winner.


  • 150g soft butter
  • 150g caster sugar
  • 150g ground almonds
  • 150g self raising flour (gluten free works well)
  • 2 large eggs
  • 250g raspberries or other soft fruit
  • Icing sugar
  • flaked almonds


  1. Line the base of a 20 spring form cake tin making sure sides are well buttered
  2. set oven to 175c
  3. Mix together butter, sugar, ground almonds, self-raising flour and eggs till combined.  I use a stand mixer but you could do it by hand.
  4. Spoon out the (very firm) mix into your tin and make it into an even layer.
  5. Arrange  the raspberries (or other soft fruit) on top
  6. Bake for 40-45 mins or until cake is cooked
  7. Run palette knife round side of tin and release cake
  8. Decorate with icing sugar and flaked almonds
  9. Allow to cool before devouring

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