Raspberry Cake
A tender almond-scented sponge with raspberries baked through it and a snow of icing sugar on top.
Storing and Planning Ahead
Keeps in an airtight tin for 3 days.
How to Make Raspberry Cake
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Heat the oven to 170°C / 340°F and line a 20 cm round tin.
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Beat the butter and caster sugar for 4 minutes until pale. Beat in the eggs one at a time with a spoonful of flour each.
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Fold in the flour, ground almonds and milk, then 150 g of the raspberries.
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Spoon into the tin, scatter the remaining raspberries on top and bake for 40 minutes until a skewer comes out clean. Cool in the tin, then dust with icing sugar.
Worth Knowing
- Fold the raspberries in gently.
- Use frozen berries without thawing.
- If your oven runs hot, check at 32 minutes.
- Cool in the tin before turning out.
Behind the Recipe
The first thing you notice is the colour: pink streaks where the berries have burst and bled into the sponge. It looks like more work than it is.
Raspberries are fragile, so fold them in last and do not stir. Scatter a few more over the top before baking, where they sink partway and caramelise at the edges. Frozen raspberries work as well as fresh, so there is no need to thaw them.
Cream the butter and sugar until pale, beat in the eggs with a spoonful of flour each, then fold in the flour, ground almonds and milk. The almonds hold moisture, which is why the cake stays soft for days.
Bake in a lined 20 cm tin at 170°C for 40 minutes. If your oven runs hot, check at 32 minutes. Cool in the tin before turning out, as the warm cake is fragile. A spoonful of whipped cream beside each slice rounds off the tartness of the berries.
What to Put Next to It
Whipped cream · Vanilla ice cream · Hot tea · Coffee
Common Substitutions & Variations
- No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.
Questions About Raspberry Cake
How long does Raspberry Cake take to make?
About 1 hour in total — 20 minutes of preparation and 40 minutes of cooking. The recipe serves 10.
What are the key tips for making Raspberry Cake?
Fold the raspberries in gently. Use frozen berries without thawing. If your oven runs hot, check at 32 minutes. Cool in the tin before turning out.
What should I serve with Raspberry Cake?
Whipped cream; Vanilla ice cream; Hot tea; Coffee.
How should Raspberry Cake be stored?
Keeps in an airtight tin for 3 days.
Is Raspberry Cake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Raspberry Cake?
About 343 kcal per serving, with 5 g protein, 38 g carbohydrate and 19 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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