Almond and Raspberry Cake

Delicious sponge, with fresh raspberries and Flaked Almond topping, this Almond and Raspberry cake is a perfect afternoon treat! The Ground Almonds in the sponge batter give this cake a lovely texture, while the raspberries give a delightful burst of freshness in each bite!

We are adding a Flavour Shot to our sponge for that extra yumminess. I have chosen white chocolate for a classic flavour combination, but orange, lemon, or even pistachio would work really well in this recipe!

Take a look at our full range of Flavour Shots!

This recipe makes an 8″ cake.

Ingredients

• 125g plain flour
• 2tsp baking powder
• 90g ground almonds
• 150g caster sugar
• 25g flavour shot
• 2 eggs
• 140g softened butter
• A small handful of flaked almonds
• 125g fresh or frozen raspberries
• 100g white chocolate (optional)

Method

Preheat your oven to 160c fan and line an 8″ round cake tin.

1. In the bowl of a stand mixer, add the butter, sugar, and Flavour Shot. Mix with the beater attachment until light ad fluffy.
2. Add the eggs and mix again making sure you scrape down the bowl.
3. Next add the ground almonds and mix until well combined.
4. Finally sift in the flour and baking powder and mix until just combined.
5. Pour the batter into the prepared tin and smooth out.
6. Place the raspberries on top of the cake batter, then scatter the flaked almonds over the surface.
7. Bake for 45-50 mins. Test with a wooden skewer/cocktail stick.
8. Allow to cool completely.
9. Once the Almond and Raspberry cake is completely cooled, melt the white chocolate in short bursts in the microwave making sure to stir between each burst.
10. Put the melted chocolate into a piping bag and cut a small hole at the point.
11. drizzle the white chocolate over the cake.
12. Enjoy your Almond and Raspberry cake!

As an extra treat, why not serve with a dollop of whipped cream, flavoured with our White Chocolate and Raspberry Natural Flavoured Icing Sugar?