Raspberry and Almond Tea Cake


Raspberry and Almond Tea Cake



  1. Heat the oven to 180°C (160° fan). Grease a 20cm cake tin and line the base with non-stick baking paper.
  2. Put all the ingredients, except the raspberries and almonds into a mixing bowl and beat well until smooth.
  3. Gently stir in the raspberries.
  4. Spoon into the tin and smooth the top. Sprinkle with the almonds.
  5. Bake for 40-50 minutes until golden and risen and cooked through. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.

Recipe by Ballantyne Butter.

Ingredients for Raspberry and Almond Tea Cake


Golden Shore Caster Sugar (1kg)

$2.59 ea

Pirovic - Eggs Free Range (12eggs, 660g)

$4.49 ea

White Wing Self Raising Flour 1kg

$3.29 ea

Harris Farm - Almonds Raw (500g)

$10.49 ea

Chefs Choice Vanilla Extract Pure 100ml

$9.49 ea

The Market Grocer - Almonds Flakes (250g)

$7.99 ea