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Raspberry Cake


Raspberries are a luscious fruit with a short shelf life. Raspberry lovers, like us, enjoy them fresh and prepared in every way imaginable, such as in baked goods, salad dressings, as a glaze for meats, and in desserts, beverages, sauces, and preserves.

We like to share an easy and fast raspberry cake recipe which makes it a perfect treat for a summer afternoon.


140 g Self-raising flour

140 g   Ground Almond

140 g   Caster Sugar

2          Eggs

1 tsp    Vanilla Extract

250 g   Raspberry

2 tbsp  flaked almonds

Icing sugar to serve



  1. Pre-heat the oven to 175 ℃ / 350 ℉ (160 ℃ / 320 ℉ for fan ovens).
  2. Grease 20 cm or 8″ springform baking tin.
  3. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
  4. Spread half the mix over the cake tin and smooth over the top.
  5. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread.
  6. Scatter with flaked almonds and bake for 50 mins until golden.
  7. Cool, remove from the form and dust with icing sugar to serve.