Sunday, 1 September 2013

Raspberry cake recipe

I recently saw this recipe on Olivia's blog and it looked so yummy that I had to make it myself, but it was too pretty not too blog about so I hope she doesn't mind me stealing her lovely recipe!

- 250g caster sugar
- 250g unsalted butter
- 4 eggs, lightly beaten
- 250g self raising flour
- 75g ground almonds
- 225g fresh raspberries

Preheat the oven to 180 degrees. Combine the butter and sugar in a mixing bowl.

Gradually add in the eggs 1 at a time and before you add the last one add a tablespoon of your flour to stop the mixture from curdling.

Sift in the rest of the flour and mix well, add the ground almonds and then almost all of the raspberries (but saving a few to place on the top)

Then pour you mixture into a greased and lined cake tin,  and place your leftover raspberries on the top. 

To stop the top of it burning in the oven place a piece of greaseproof paper over the top of the mixture with a circular hole cut out.

Bake it in the oven for around 1 hour, untill a skewer comes out clean if you poke it inside.


  1. It looks so delicious and these photos really made me want to run to kitchen and bake something myself :D.

  2. Your photos are stunning! The cake looks so yummy too :) xx

  3. Yummy!! There definitely is always room for cake ;)

    Jennie xo |

  4. Looks scrumptious! And those photos are so, so lovely!


  5. This looks like a great recipe and I love your photos! x

    Maddy from UNSTITCHEDD 

  6. Yuuum, looks delicious, gorgeous pictures by the way :)