Almond & Raspberry Cake

Almond & Raspberry Cake
  • Prep time
    10 Minutes
  • Bake time
    35-40 Minutes
  • Serves
Published November 30, 2015


Melted butter, to grease
150g chilled unsalted butter, cubed
165g (¾ cup) caster sugar
130g (1⅓ cups) almond meal
110g (¾ cup) plain flour
1½ teaspoons baking powder
3 eggs, at room temperature
220g frozen raspberries
35g (⅓ cup) flaked almonds
Icing sugar, to dust

If you are looking for a quick, easy and impressive cake, this is the one. Lots of clever shortcuts - such as using your food processor to make it - means that this cake will be in the oven in no more than 10 minutes!

BakeClub and Wiltshire would love to see your Almond & Raspberry Cake! Bake this recipe using your Wiltshire Bakeware and share a picture on: 
Facebook by uploading a picture on your timeline and tagging @Bake Club and @Wiltshire
Instagram by tagging @bakeclub_australia and @WiltshireAU and using #bakeclubaustralia and #wiltshireau 

Baker's Tips

  • This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.
  • We recommend using the Wiltshire Large Springform Pan 25 x 6.5cm

Anneka Manning has created customised recipes for all of her favourite Wiltshire Bakeware pieces for you to bake and share. All recipes have been tested to guarantee success for you at home. You can find the range in Coles & Woolworths stores nationally and selected IGA stores.

Preheat oven to 180°C (160°C fan-forced). Grease a Wiltshire Large Springform Pan 25cm (top measurement) with the melted butter and then line the base with a piece of baking paper.
Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and use the pulse button to process until smooth and just combined.
Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.