So about 90% of the recipes on this blog seem to be lemon flavoured….lemon bars, lemon yoghurt cake, coconut lemon cake, lemon cupcakes etc etc etc 🙂  If we haven’t already established this, I do enjoy a lemon flavoured baked good!!
Today I was contemplating what other delicious cake I could attempt to bake, when I realise I had neglected the most wonderful fruit of all, the humble raspberry! Â (p.s, although, at $8 a tub, I used frozen raspberries instead!!)
I did a search and couldn’t seem to find many raspberry cake recipes out there!! Â I found this one, on the BBC food network, and gave it a whirl!! The only tweak I will make next time is….more raspberries!! Â I will definitely be adding a second layer of raspberries to the top of the cake before baking next time I attempt this one.
Here is the recipe (you can see above that I’ve already eaten a very large slice of this baby!!
Ingredients
- 140g almond meal
- 140g butter, softened
- 140g golden caster sugar
- 140g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 250g raspberries
- 2 tbsp flaked almonds
- icing sugar, to serve
Method
- Heat oven to 180Cand base-line and grease a deep 20cm loose-bottomed cake tin. mix the almond meal, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.  I don’t have a food processor, and used a hand mixer instead, and it was fine.
- Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
This only took about 10 mins to prepare – you can mix it all in the one bowl (woohoo, less washing up!!)
Serve with…..raspberries and cream!! Â Yum!! Â Do you enjoy a good raspberry!?