Raspberry and Almond Cake (gf)

This is a delicious cake that seems just right to have with a cup of tea. Whether you are not able to eat gluten or you know someone who isn’t, it really is super easy to make and perfect for non-gluten eaters and gluten eaters alike!

almond and raspberry cake

The majority of us will know someone who is coeliac or gluten intolerant and, although a lot of shops and restaurants are getting savvy to this and stocking gluten-free items, it can still be hard to find a nice cake to suit their needs. I’m sure a homemade cake will be appreciated by anyone you know who can’t eat gluten and with most supermarkets stocking a ‘free from’ range you can whip this cake up with little extra effort or cost!

A take on a Bakewell cake, there’s no marzipan to found in the recipe (I am not a fan). Fresh raspberries are tucked into the cake mixture for a sweet surprise as you cut into it keeping it moist. Ground almonds are also wonderful to bake with, giving your cake a really great texture. If you like it, make sure to try my friend Katka’s chocolate gateaux cake which can also be made gf by switching out the plain flour for gluten-free.

N.B. Make sure to use the bicarbonate of soda and lemon juice instead of baking powder, unless you have gluten-free specific baking powder and if you aren’t wanting to make the cake for gluten-free purposes just switch out the gluten-free flour for plain – simple!

Ingredients

140g ground almond
140g butter (softened)
140g golden caster sugar
140g gluten-free flour
1/4 tsp of bicarbonate of soda
1 tsp of lemon juice
2 organic, free-range eggs
1 tsp vanilla extract
250g raspberry
2 tbsp flaked almonds
icing sugar, to serve

Method

  1. Heat your oven to 180C/160C fan
  2. Grease and line a 20cm loose-bottomed cake tin
  3. In a large bowl mix together the ground almonds, sugar, flour and bicarbonate of soda. Cream the butter with this mixture. In a separate bowl, quickly give the eggs a little whisk with a fork and add the vanilla extract to the eggs.
  4. Add a half of the egg to flour and almond mixture and mix, add combine until everything is mixed together.
  5. Put half the cake mix into the tin and smooth flat.
  6. Scatter the raspberries evenly over the mix and add little dollops of raspberry jam in between these. Dollop the remaining cake mixture on top and roughly spread this until flat.
  7. Scatter the top of your cake mix with flaked almonds and bake in the middle of the oven for 50 mins until golden.
  8. Wait until the cake is cool, remove from the tin, and then dust with icing sugar.

This cake has been adapted from BBC Good Food’s recipe here. Thank you to Cam for bringing this cake to my attention – delicious.

2 thoughts on “Raspberry and Almond Cake (gf)

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