Almond and raspberry sponge

    50 min

    An all-in-one, very quick and easy cake to make. It's a variation on a Victoria sponge, but with a few tweaks. A very tasty cake for teatime or anytime. Very quick and easy to make. Ideal if you have unexpected guests.


    103 people made this

    Makes: 1 (18) cm cake

    • 175g (6 oz) butter or margarine
    • 175g (6 oz) caster sugar
    • 175g (6 oz) self raising flour
    • 55g (2 oz) ground almonds
    • 3 medium eggs
    • 1 dessertspoon almond extract
    • 1 pinch salt
    • 1 splash of milk if needed
    • raspberry jam
    • 2 handfuls flaked almonds

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Pre-heat the oven to 180 C / Gas 4. Grease and line the bottom of two 18cm (7 in) tins with baking parchment.
    2. Put all the ingredients except the milk, flaked almonds and jam into a large mixing bowl. Mix together using an electric whisk for about 3 to 4 minutes until well combined, or use a wooden spoon and a lot of elbow grease for about 10 minutes. Use the splash of milk if the mixture is too stiff - it should be a dropping consistency.
    3. Divide the mixture between the baking tins and gently spread out to the sides.
    4. On only one of the tins, use about 2 teaspoons of raspberry jam and gently put bits of jam on the surface, about a quarter at a time, evenly spaced. Sprinkle flaked almonds over the surface with the jam on so there is a covering, and the little blobs of jam are completely covered.
    5. Bake in the centre of the oven for 25 minutes, checking after 20.
    6. When done, leave in the tins for a few minutes, then remove and cool on a wire rack, leaving the cakes on the parchment.
    7. When completely cooled, remove the parchment and put the plain sponge on a serving plate, spread with raspberry jam, generously, then carefully place the almond layer on top, with the almonds on top.
    8. Enjoy, with a well deserved cup of tea!


    This can be done with any jam, and works well with blackcurrant.

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