Fluffy cake with a hint of almond filled with delicious fresh raspberries and the added sweetness of jam.
When I left uni, all I had was a cupcake tin until my Mum treated me to my first cake tins. I moved out pretty much as soon as I’d finished uni so although baking was my passion, I couldn’t spend all of my money on baking supplies! So her buying these for me opened up a whole new world of baking for me. Now the story is completely different, half of my kitchen is taken up with baking supplies and equipment as well as my baking cupboard and pantry.
I first made this cake for my sister’s birthday. Her birthday always falls during lent which is when I give up chocolate. I don’t give up chocolate because I’m particularly religious, I just think it is a good way of testing your self control. I therefore don’t tend to bake anything with chocolate during this time encase I get some on finger and it accidentally finds its way to my mouth.
I initially made this cake without the jam because my sister isn’t a fan of it. Since then I have made it with the jam and I definitely prefer it. The jam adds a lovely moistness to the cake and a sweetness which pairs with the fresh raspberries, especially if they’re tart.
Recipe updated 2017
140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
1 tsp vanilla extract
2 tbsp raspberry jam
2 tbsp flaked almonds
¼ tsp almond extract
- Heat the oven to 180ºC and line a loose bottomed 8″ cake tin
- Mix the butter and sugar until light and fluffy, at least 5 minutes
- Add the eggs, ground almonds, flour and vanilla extract and mix together until combined
- Spread half the mix into the tin and then add the jam and spread out. Scatter the raspberries over the top
- Spread the rest of the cake mix on top of the raspberries and scatter with flaked almonds. Bake for 50 minutes and check it’s done by using a cocktail stick. If it comes out clean, the cake is done
- Allow to cool slightly in the tin before turning out and cooling completely on a wire rack