Tuesday, August 31, 2010


The last of the summer raspberries from my garden were used for this lovely cake-cum-dessert.

Homegrown raspberries don't come creepy crawly free like the ones you buy in the supermarket. My method is to put them onto a large inspection plate and then leave them for a while, I then transfer the picked over raspberries to another plate. You can't be too careful!

This cake can be either made by the all-in-one-method or the traditional creaming method. Either way, the cake will still be wonderful.

Either eat as is, or warm in the microwave and serve with Greek Yogurt or creme fraiche as dessert.

Makes: 15 squares.

You will need: 26x16.5cm oblong tin, lined with baking parchment.

175g softened butter, 175g caster sugar, 3 medium free range eggs, 175g self-raising flour, 125g ground almonds, 2 tablespoons of milk, 150g raspberries, 2 tablespoons flaked almonds, icing sugar for dusting.

1. Heat the oven to 180°C/Fan 160°C/Gas 4. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and then fold in the flour, ground almonds and milk. Spoon the mixture into the prepared tin.
2. Scatter the raspberries over the surface and press down lightly into the cake mixture. Sprinkle over the flaked almonds. Bake in the centre of the oven for 40-50 minutes. Check with a skewer to make sure the middle of the cake is cooked. If not return to the oven covered with foil for another 10 minutes.
3. Leave in the tin to cool.
4. Cut into 15 squares and dust with the icing sugar.


Suelle said...

This looks delicious - so light and fresh!

Kath said...

Ooh lovely. My raspberries are over, but we really enjoyed them, mostly straight from the bush, bugs and all. Oh well, a little extra protein!

Maria♥ said...

This is my hubby's favourite combo of flavours and I've made a similar cake, which was amazing. Yours looks so delish!


Barbara said...

Those are lovely, Margaret. I see there is almond flour in them...a real plus for me. I love almonds and raspberries together and even make a cupcake with them. But I'll be making this light cake for a group the end of the month. They'll love it!

Karolina said...

It looks like My Granny's cake. Gorgeous! Almonds and rasperries are meant to be together.

lynn said...

Oh my, that looks delicious.

Jan said...

Paul would love this!

Sophie said...

My parents have huge bushes of raspberries varieties in their garden!!

I love fresh ones & this cake looks pretty & so impressive too!

Lovely summer's food!

Juliana said...

Margaret, this cake looks so pretty, I love almond...and this one is a keeper :-)

Heavenly Housewife said...

How I love these simple cakes! They go so beautifully with tea on a rainy day. This cake looks like my absolute comfort food.
Have a wonderful weekend.
*kisses* HH

Gloria said...

Margaret I love raspberries, are awesome and these look delicious! other nice recipe! xx gloria

nic @ nipitinthebud said...

I think I've eaten a bug or ten in my time but home grown raspberries are always worth it. Delicious pud as always :o)

The Caked Crusader said...

I'm always up for a good raspberry cake. I love the way your raspberries look so happy cushioned in the cake - like they're resting on soft pillows!

Choclette said...

Oh yum Margaret, this looks so good. I've just had supper but now you've made me feel hungry all over again - it's those raspberries peeping out so enticingly.

James said...

Will have to keep a note of this one for nexr yr's raspberries. My dad made a similar version with plums recently - was so good. Quite fancy trying it with blackcurrants.