Almond and Raspberry cake

In my lab we need to deal with the inconvenience of having to also provide breakfast for the audience whenever it’s one’s turn to give a talk. Of course this clashes frontally with the widespread habit of procrastinating: last minute presentation preparations are not completely compatible with cake producing… so that’s why this recipe is perfect, because it’s the one with the highest satisfaction to manual labour ratio ever. Plus it is so delicious and leaves the audience so satisfied that they go really easy on you 😉

Almond and raspberry cake

Almond and Raspberry cake

  • 140 g ground almonds
  • 140 g softened butter
  • 140 g golden caster sugar
  • 140 g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 g raspberries
  • 2 tbsp flaked almonds
  • icing sugar

Preheat oven to 160 °C fan and base-line and grease a 20 cm cake tin. Combine well the ground almonds, butter, sugar, flour, eggs and vanilla. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over and dollop the rest of the cake mixture on top. Scatter with flaked almonds and bake for 50 minutes until golden. Serve dusted with icing sugar.

Raspberry cake make over

Almond and raspberry cake

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