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.
- In the bowl of a stand mixer, add the butter, sugar, and Flavour Shot. Mix with the beater attachment until light ad fluffy.
- Add the eggs and mix again making sure you scrape down the bowl.
- Next add the ground almonds and mix until well combined.
- Finally sift in the flour and baking powder and mix until just combined.
- Pour the batter into the prepared tin and smooth out.
- Place the raspberries on top of the cake batter, then scatter the flaked almonds over the surface.
- Bake for 45-50 mins. Test with a wooden skewer/cocktail stick.
- Allow to cool completely.
- 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.
- Put the melted chocolate into a piping bag and cut a small hole at the point.
- drizzle the white chocolate over the cake.
- 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?
