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Raspberry and Almond Cake recipe

  • Serves 6
  • 5 mins to prepare and 45 mins to cook
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Raspberry and Almond Cake
Customer recipe by DAVID
Added 60 months ago

Family favourite very quick and easy to make

Preheat oven to 160 c Fan or 180 c or Gas Mark 4

Grease and line a 22 - 24 cm loose bottom cake tin.

Put butter, caster sugar, flour, ground almonds, eggs and almond essence into a mixing bowl and mix with electric whisk until smooth.

Put just under half of the mixture into the prepared tin and smooth over.

Dot half teaspoons of the jam randomly over the mixture in the tin and fill in gaps with fresh raspberries.

Put the remaining mixture over the jam and raspberries and smooth over.

Scatter the flaked almonds over the top.

Bake in pre-heated oven for 45 - 50 mins. Cake should rise and be lightly browned on top. Test cake cooked by inserting skewer which should come out clean. You may need to bake for a couple of minutes more depending on your oven.

Leave to cool in tin. Serve hot with custard or cold with cream/ice cream.

Swap raspberry jam and fresh raspberries for blueberry jam and fresh blueberries. Use vanilla essence instead of almond. Scatter more flaked almonds on the top if you prefer more almonds.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 150g Butter or Margarine
  • 150g Caster sugar
  • 150g Self raising flour
  • 150g Ground almonds
  • 2 Large eggs
  • 1 tsp Almond essence
  • 6 tsp Raspberry jam
  • 150 g Fresh raspberries
  • 50g Flaked almonds

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