Fresh raspberry and almond cake

Impressive yet easy, this moist almond cake is topped with white chocolate cream and raspberries.

Serves: 8

Preparation time:  20 minutes

Cooking time:  35 minutes

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You will need

  • 110g unsalted English butter, softened, plus extra for greasing
  • 120g Fairtrade caster sugar
  • 3 medium British free range eggs, beaten
  • 50g British self raising flour
  • 80g ground almonds
  • 2 x 150g punnets fresh raspberries
  • 60g Fairtrade smooth white chocolate, broken up into small pieces
  • 150ml British double cream
  • 30g icing sugar
  • 30g toasted flaked almonds
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Recipe Information

Step by step guide to making Fresh raspberry and almond cake

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line an 18cm round cake tin.
  2. Put the butter and sugar in a large mixing bowl and cream together using a hand-held electric whisk until light and fluffy. Gradually add the beaten eggs, a little at a time, until completely incorporated.
  3. Sift the flour into the bowl and gently fold in, along with the ground almonds and 1 punnet of raspberries.
  4. Tip the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Turn the cake out onto a wire rack and allow to cool completely.
  5. Meanwhile, make the white chocolate cream: put the chocolate in a small microwave-safe bowl and microwave on medium for 2-3 minutes, stirring halfway through, until melted.
  6. Transfer to a large bowl, then add the cream and the icing sugar. Using a hand-held electric whisk, whip the mixture until smooth and soft peaks form.
  7. Spread the cream on top of the cake, top with the remaining raspberries and toasted flaked almonds. The cake will keep covered in the fridge for up to four days.

Cook's tip: You can also melt the white chocolate in a heatproof bowl placed over a small pan of barely simmering water, if preferred. Just make sure that the bowl is not touching the water, as this may cause the chocolate to 'seize' and you will not get a smooth finish.

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Nutritional information for Fresh raspberry and almond cake

Nutritional information for Fresh raspberry and almond cake

Nutrition type per serving
Calories 451 kcal
Total Fat 32.6g
Saturated Fat 16.1g
Salt 0.14g
Sugar 26.0g

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