Almond and Raspberry Tea Cake

This Almond and Raspberry Tea Cake is the perfect accompaniment to your afternoon cup of tea or coffee. Enjoy in the garden savouring the last rays of Summer sun with some light jazz on the radio, romanticise that life!!

Is there a more delightful phrase than ‘tea cake’? No, it’s dreamy and I won’t be taking questions on this matter! Now that we’ve got all of that behind us, do you all fancy some tea cake? How about an Almond and Raspberry Tea Cake? Oh Em Gee is this cake tasty. Almondy and fluffy with little pops of tart raspberry and crunchy flaked almonds on top. It’s just perfect! Not only does it taste out of this world, but it’s a one bowl wonder. No mountains of dishes for this baker, no siree!

Tea Cake Variations:

• Swap the raspberries for your favourite berry. Blueberries, strawberries and cherries all work well in this recipe.
• Add a tablespoon of citrus zest to the batter for a little zing.
• For a more Autumnal version of this cake try using figs.

Here’s what you’re going to need:

• Unsalted Butter – Unsalted butter is exactly that, butter with no added salt. Using unsalted butter in your baking as you can always add a pinch of salt to bring out the flavours but you’re not in control of the content if you used salted butter. Always best to stick with unsalted.
• Caster Sugar – Caster sugar is a finely ground granulated sugar which is often used in baking. The finer grains allow to dissolve quicker when creaming your sugars and fats. Normal granulated sugar will result in a grainy texture.
• Raspberries – Fresh or frozen will work.
• Eggs – Always large, always free range.
• Ground Almonds – Also known as almond meal.
• Vanilla Extract – Use the best quality you can afford.
• Flaked Almonds – For decoration.
• Icing Sugar – Also known as confectioners sugar.

Tips for making Almond and Raspberry Teacake

• What kind of butter shall I use? – Always start with room temperature butter. It’s mush quicker and easier to cream with the sugar and will give a much better texture to the finished cake.
• Can I use granulated sugar instead of caster? – No, caster sugar is a super finely ground sugar so it dissolves into your butter quickly. Using granulated will result in an off-putting texture in the finished bake.
• Can I use Frozen Raspberries – Yes, of course. No need to thaw first, just add them to the batter frozen.
• Can I make this cake gluten free? – Yes you can, simply swap out the self raising flour for a gluten free alternative. I love Doves Farm.
• Can I use a baking spread in place of butter? – Yes, I often use Stork brand baking spread in baking and I think it’s fabulous.
• Can I freeze this recipe? – Yes, simply wrap the cake in a double layer of cling film or placed in a freezer bag and freeze for up to 3 months.
  

More cake inspo:

Plum & Pistachio Cake // Lemon, Poppyseed & Elderflower Cake // Courgette Lime & Blueberry Cake // Vegan Biscoff Cake // Sour Cream Crumb Cake // Chocolate Mayonnaise Cake

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