Raspberry Cake
I got the basic proportions for this recipe from my Mum who makes great traditional sponge cakes. I always wanted to play around with the ingredients and decided to combine some of my favourite flavours – raspberries and rosewater – in this exotic cake. The addition of ground almonds in place of some of the flour makes it extra moist. It’s no problem if you need to omit them though, as the sugar syrup does a good job of keeping it moist too. In fact it makes it incredibly decadent and perfect for a dessert or with a cup of tea in the afternoon. If by some miracle you have any left after a couple of days you can break it up into chunks, cover with custard and bake in the oven.
Ingredients
- 6oz self raising flour
- 2oz ground almonds
- 8oz sugar
- 8oz butter
- 2 eggs
- As many raspberries as you like or think you can fit in
- Vanilla
- Raspberry jam, or more raspberries and whipped cream/sweetened mascarpone
- 2 extra tablespoons of sugar and the same amount of water
- Orange zest, Limoncello and rose water are all optional extras
Instructions
- Cream together the butter and sugar, then stir in the eggs.
- Sift in the flour and almonds and mix with a balloon whisk or electric mixer until well combined.
- Stir in the vanilla and raspberries. If you’re using the orange zest this can mixed in now too.
- Pour mixture into two greased 8 inch cake tins and bake in the oven at 190 for 20 minutes until golden and risen. Touch them lightly in the centre to make sure they spring back – this means they are cooked.
- Allow them to cool slightly before turning them out onto a wire rack to cool further.
- In a pan mix the extra sugar and water and pour in a splash of limoncello or rosewater if liked. Allow this mix to bubble and reduce into a syrup and spoon over your cake, preferably while the cake is still slightly warm. This will make it incredibly moist and decadent!
- Spread the jam and/or cream onto one of the upturned halves of your cake and sit the other half on top. If you want to add more cream you can – why not!
- Serve with a nice cup of tea. Yummy!
This recipe can be adapted with other fruits and you can omit the almonds if you are concerned about allergies. I’ve also used this recipe for cup cakes by halving the quantities and the cooking time. Hope you like it!
