Simple Raspberry and Almond Cake

Name: Simple Raspberry and Almond Cake
Yield: 8 to 10
Ingredients: 175 g Margarine; 175 g Fairtrade Tate & Lyle Golden Caster Sugar; 2 Large eggs; 1 tsp Orange zest; 175 g Self raising flour; 100 g Ground almonds; A few drops Vanilla extract; 225 g Raspberries; 2 tbsp Flaked almonds, roughly chopped; 1 tbsp Fairtrade Tate & Lyle Icing Sugar

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Prep

10 mins

Bake

45-50 mins

Serves

8 to 10

Difficulty

Medium

About

The divine combination of raspberries and almonds makes for a gorgeous fruity cake.

made using

Golden Caster

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Instructions

Ingredients

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Raspberry and Almond Cake

Step 1

Pre-heat the oven to 180°C/Fan160°C/Gas mark 4. Grease a 20Cm (8”) loose-bottomed cake tin and line the base with parchment paper.

Step 2

Put the margarine spread, 175g Tate & Lyle Golden Caster Sugar, eggs, orange zest and flour into a large bowl with the ground almonds and vanilla extract. Using an electric mixer, beat together until smooth and creamy. With a rubber spatula gently fold in the raspberries.

Step 3

Turn into the tin and carefully level. Scatter over the flaked almonds and bake for 45-50 minutes. Test with a skewer, if it comes out clean then remove from the oven. Leave the cake to cool for 20 minutes before removing from the tin.

Step 4

Dust with Tate & Lyle Icing Sugar before serving.