Raspberry Almond Cake Recipe — Moist Layer Cake with Frangipane

This Raspberry and Almond Cake is a simple, satisfying bake: a soft almond sponge studded with raspberries and finished with toasted almond flakes. It makes a lovely treat for afternoon tea or a casual dessert.

This easy raspberry cake is a home-style adaptation of the classic English Bakewell tart and is similar in concept to frangipane cakes. The main differences are that there’s no pastry case and no jam — instead the sponge itself is enriched with ground almonds for extra flavour and moistness. Fresh or frozen raspberries add a bright, tart contrast to the sweet almond batter, creating juicy pockets in every slice.

You can bake this recipe as a single 8-inch cake or divide the batter into smaller tins to make individual cakes—just remember shorter baking times for smaller portions. The result is a tender, moist cake rather than a dry crumb, so it’s perfect with a cup of tea or coffee.

Prep Time

5 minutes

Cook Time

45 – 50 minutes

Yield

6 persons

Equipment You will need

8-inch (20 cm) cake or loose-bottom tart pan

Ingredients you’ll need

• 1 cup (125 g) self-raising flour or cake flour
• 1 cup (95 g) ground almonds
• 3/4 cup (150 g) castor (fine baker’s) sugar — regular sugar is fine if you don’t have castor sugar
• 1 tsp vanilla extract
• 2 eggs
• 5 oz (140 g) butter, softened
• 1 tbsp almond flakes
• 1 cup (125 g) fresh or frozen raspberries (no need to defrost if frozen)

Instructions

1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) loose-bottom tart tin or cake pan.
2. Place the flour, ground almonds, sugar, vanilla, eggs and softened butter in a food processor and blend until combined into a smooth batter. Alternatively, you can mix by hand with a mixer.
3. Transfer the batter into the prepared tin and spread evenly.
4. Scatter the raspberries across the top, then sprinkle the almond flakes over the surface.
5. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. If making smaller cakes, reduce baking time and check early.
6. Allow the cake to cool completely in the tin before removing. Dust with icing sugar if desired, then slice and serve.

Recipe credit: Adelenne Lee

Recipe Card

Raspberry and Almond Cake

Yield:
6

Prep Time:
5 minutes

Cook Time:
45 minutes

Total Time:
50 minutes

Soft almond sponge filled with raspberries and topped with toasted almond flakes — a simple, moist cake perfect for tea time.

Ingredients

• 1 cup or 125 g self-raising flour or cake flour
• 1 cup or 95 g ground almonds
• 3/4 cup or 150 g castor (fine bakers) sugar
• 1 tsp vanilla extract
• 2 eggs
• 5 oz or 140 g butter, softened
• 1 tablespoon almond flakes
• 1 cup or 125 g fresh or frozen raspberries

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8-inch / 20 cm loose-bottom tin.
2. Combine all ingredients except raspberries and almond flakes in a food processor and blend until smooth.
3. Pour the batter into the prepared tin and scatter raspberries over the top.
4. Sprinkle almond flakes over the raspberries and bake for 45–50 minutes, or until a skewer comes out clean.
5. Cool completely, then dust with icing sugar if desired.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 563Total Fat: 30gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 112mgSodium: 509mgCarbohydrates: 65gFiber: 4gSugar: 28gProtein: 10g

Nutrition information isn’t always accurate

Delicious Cake Recipes using Almonds

If you enjoy almond-flavored bakes, explore these other cake recipes that use ground almonds in the batter for extra richness and moisture.

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