Almond & Raspberry Cake

This is one of those quietly lovely cakes - simple to make, gently almond-scented, and finished with a soft layer of raspberries pressed into the top. The kind of cake that brightens your day as we fast approach spring 🌸

Nothing fancy. Nothing shouty. Just a cake that feels good to bake, and even better to eat.

Ingredients

• 150g ground almonds

• 150g plain flour

• 145g butter, melted and cooled

• 145g granulated sugar

• 3 medium eggs

• 1 tsp almond extract

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 150g fresh raspberries

• 2 tbsp flaked almonds

For the glaze

• 100g icing sugar

• 2 tsp water (or enough for a runny drizzle)

To serve

• Icing sugar, for dusting

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Method

Preheat the oven to 165°C fan.

Line a 24cm pie dish with baking paper, letting it sit naturally in the dish - relaxed and unfussy is perfect here.

Add the sugar and melted butter to a large mixing bowl and whisk until well combined.

Whisk in the eggs and almond extract, beating for a few minutes until the mixture looks smooth and glossy.

In a separate bowl, mix together the plain flour, ground almonds, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet mixture until just combined.

Spoon the batter into the prepared dish and smooth the surface.

Hand-press the raspberries into the top, spacing them evenly across the cake, then scatter over the flaked almonds.

Bake for 45 minutes, until lightly golden and set, with a gentle wobble in the centre.

Allow the cake to cool slightly.

Mix the icing sugar and water to a thin, drizzling consistency and spoon over the cake while still a little warm.

Finish with a light dusting of icing sugar before serving.

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A little note

This cake is beautifully tender and keeps well for a couple of days.

Perfect with tea, shared or stolen quietly, standing at the kitchen counter. 🫖🍰