Almond raspberry cake

    (348)
    1 hour 30 min

    This moist, light cake is "berry" delicious. This recipe doubles well.


    331 people made this

    Ingredients
    Serves: 10 

    • 125g fresh raspberries
    • 3 tablespoons dark brown soft sugar
    • 125g plain flour
    • 65g caster sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 125ml soured cream
    • 30g butter, melted
    • 1 teaspoon vanilla extract
    • 1 egg
    • 25g flaked almonds
    • For the glaze
    • 4 tablespoons icing sugar
    • 1 teaspoon milk
    • 1 drop vanilla extract

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / gas mark 4. Lightly grease a 20cm cake tin.
    2. Combine raspberries and brown sugar in a bowl. Set aside.
    3. In a large bowl, mix the flour, sugar, bicarbonate of soda, baking powder and salt. Combine soured cream, butter, vanilla and egg; add to flour mixture. Stir until mixed. Spoon 2/3 of the mixture into the prepared cake tin. Spread raspberry mixture evenly over this. Then spoon the remaining cake mixture over raspberry mixture. Top with almonds.
    4. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes on a wire rack.
    5. Sieve icing sugar into a bowl; mix with the milk and vanilla. Stir well until smooth. Drizzle glaze over cake. Serve warm or at room temperature.
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    Reviews & ratings
    Average global rating:
    (348)

    Reviews in English (281)

    Ita
    by
    1

    Very nice! My 8 year old made this all on her own but she used frozen blackberries instead of raspberries. An easy to follow recipe, thank you!  -  08 Mar 2015

    0

    Not sure where I went wrong, but I have just made this cake, it has come out pale hardly risen and raspberries leaking out of it - that said I have yet to taste it - sadly not one of my successes  -  25 Sep 2016

    by
    157

    What a pretty, dainty little cake! I prepared this exactly as written, using an 8" springform pan. No need to change a thing as it is simply perfect as is. It's moist and flavorful with a just right sweetness. The raspberry filling and the topping both make this especially pretty. Hubby was going to take this to the office in the morning for his staff but, um...oh well, at least there's a big piece left for him to take for himself! Hmmm, and he always said he doesn't care for coffeecakes...  -  11 Feb 2009  (Review from Allrecipes US | Canada)

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