Raspberry and Lemon Cake

This cake is one I made in my 'Week of Cake' - I brought it into work, where it was met with much appreciation! I've made a cake like this a couple of times now, once with blueberries and once with raspberries. The first one I made didn't have crumbled almonds, and I definitely think it is a nice touch to add them. The cake ends up quite moist so best to eat with a fork!

Raspberry and Lemon Tray Cake

Ingredients

6oz butter

6oz caster sugar

1 tsp vanilla extract

3 eggs

2oz flaked almonds

grated zest of 1 lemon

4oz ground almonds

4oz self-raising flour

2 tbsp milk

200g raspberries, fresh or frozen (tip: if you are using frozen allow them to defrost for a while, otherwise the cake will be too soggy)

Step 1
Preheat the oven to 160°C/gas 3, and grease and line a 22cm square cake tin.

Step 2
Cream the butter and sugar together, until light and creamy. Beat in the vanilla extract and eggs. Crumble over the flaked almonds (save a few), add the lemon zest and stir.

Step 3

Next fold in the ground almonds, flour and milk. Then stir in the raspberries (save about 8). Pour the mixture into the tin and level off. Arrange the remaining raspberries on top, and sprinkle with the rest of the flaked almonds.

Step 4
Bake in the oven for about 45mins until golden. Cool in the tin for 10 minutes, turn onto a rack and allow to cool completely before cutting into squares.

Adapted from “Raspberry and Almond Madeira Cake’ from 101 Cakes and Bakes