Raspberry Almond Cake
This cake got all you need.
A fluffy, almond-flavoured sponge.
Topped with juicy and sweet Scottish raspberries and finished off with a crunchy cinnamon and toasted almond crumb.
The secret ingredient that makes this cake so moist is sour cream.
You can swap the raspberries with pretty much any other fruit you like. Tastes really nice with cherries. And yes, it does work with frozen fruit as well…
Happy Baking!
Ingredients
For the cake
1 1/3 cups flour
1 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
115g butter (softened)
2 eggs
1/2 cup sour cream
3/4 tsp almond essence
1 tsp vanilla essence
salt
For the topping
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1 tsp cinnamon
35g butter (melted)
170g raspberries
65g toasted almonds
Method
Cake
Preheat the oven to 175°C. Grease a 24cm cake tin.
For the batter - in a bowl mix the flour, baking powder, baking soda, and salt together.
In a large bowl beat together the butter and sugar on high speed until light in colour and creamy.
Whisk in the eggs, sour cream, vanilla and almond essence until well combined. Do not over whisk the batter.
Spread the batter in the cake tin.
Topping
For the crumb - combine flour, oats, brown sugar, and cinnamon together. Stir in the melted butter until crumbs have formed.
Place the raspberries on top of the cake.
Add the crumbs and the toasted and chopped almonds.
Bake for 35 to 40 minutes until a toothpick inserted in the centre comes out clean. You might have to cover the cake with tin foil if it starts to brown on top.
Allow to cool on a wire rack.
Dust with icing sugar if wanted.