Raspberry and Almond Cake

Raspberry and Almond CakeThe divine combination of raspberries and almonds makes for a gorgeous fruity cake.

Serves: 8-10

Preparation Time: 10 minutes

Cooking Time: 45-50 minutes

What You’ll Need:

  • 175g polyunsaturated spread
  • 175g Tate & Lyle Sugar
  • 2 large eggs
  • 1 tsp grated orange zest
  • 175g self–raising flour
  • 100g ground almonds
  • Few drops vanilla extract
  • 225g raspberries
  • 2 tbsp flaked almonds
  • Tate & Lyle Icing Sugar, for dusting

What To Do:

  • Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Grease a 20Cm (8”) loose-bottomed cake tin and line the base with parchment paper.
  • Put the spread, 175g Tate & Lyle Caster Sugar, eggs, orange zest and flour into a large bowl with the ground almonds and vanilla extract. Using an electric mixer, beat together until smooth and creamy. With a rubber spatula gently fold in the raspberries.
  • Turn into the tin and carefully level. Scatter over the flaked almonds and bake for 45-50 minutes. Test with a skewer, if it comes out clean then remove from the oven. Leave the cake to cool for 20 minutes before removing from the tin.
  • Dust with Tate & Lyle Icing Sugar before serving.         


Butter can be used if preferred, but it must be very soft to use it in this method.

Try 2 chopped peaches or 175g blueberries in this recipe for a change.


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