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