Lovely Raspberry, Lemon and Almond Cake (GF/DF)


I don´t bake all that often, as I tend to be too busy cooking noodles, frying tofu and growing coriander. I really love salty, savoury snacks, so I´m more likely to be munching on crisps or olives that cakes and chocolate. However, I was on a video call with one of my best friends recently, and watched her tuck into a lovely looking slice of Victoria Sponge she had made to cheer herself up on her weekend off. It looked so delicious I immediately looked through my cupboards to see if I had anything to combine into a cake of my own. I always have frozen berries in the freezer for smoothies and Kombucha, my favourite being raspberries, so I thought something using them and the ground almonds and flour I had hidden away would make something yummy! I found a recipe for raspberry and almond bakewell cake on BBC goodfood, and adapted it to make it dairy and gluten free. The results were so delicious I thought I would share!

A little slice of heaven! x

This is super easy, with only a few simple ingredients. I added lemon because I like my sweets a little on the sour side, which I think really freshens it up, making it all the more munch-able! I love cakes using ground almonds – they are usually more dense and moist that a classic sponge which I really enjoy! I kept it in the fridge until it was all gone, which honestly was only a day or two.

I eat eggs, so used them in this recipe. I´m not sure how well flax eggs would work in this recipe, but if you are vegan I would say totally give it a go and let me know how it goes! I will try it asap and update the recipe accordingly!

Enjoy! x

INGREDIENTS

  • 140g Ground Almonds
  • 140g Gluten-Free Self-Raising Flour (gluten will work too!)
  • 140g Caster Sugar
  • 140g Dairy-Free Butter/Margarine (I used Flora Buttery)
  • 2 Eggs
  • 1 Tsp Vanilla or Almond Extract
  • Juice and Zest of 1/2 Lemon
  • 250g Raspberries (I used defrosted frozen)
  • 2 Tbsp Flaked Almonds
  • Icing Sugar (for dusting)

METHOD

make the cake mix

  1. First, heat oven to 180*C and line a 20cm cake tin with baking paper.
  2. Soften the butter in a large bowl with a wooden spoon.
  3. Add in the sugar, and beat together.
  4. Now add ground almonds, flour, sugar and vanilla/almond extract, stirring together.
  5. Stir in the eggs one at a time, until you have a thick cake batter.
  6. Finally, mix in the lemon juice and rind.

Assemble the cake

  1. Spread half of the cake mix over the bottom of the lined cake tin.
  2. Now spread the raspberries evenly over the cake mix.
  3. Carefully spread the rest of the cake mix over the raspberries. It can be quite thick and fiddly, so use your hands or a rubber spatula.
  4. Sprinkle the cake with flaked almonds.
  5. Bake in the oven for 40-50 minutes. (The best way to check is by sticking in a knife, and if it comes out clean, your cake is ready! I like my cakes moist, so mine was ready at 40 minutes.)
  6. Sprinkle with icing sugar, and let cool on a rack for a while.
  7. Now slice, and enjoy! x

This cake is really lovely completely cold, almost better once it´s been in the fridge for a while! I like mine with dairy-free yogurt or creme fraiche, maybe even a sprig of fresh mint! x

Look at those juicy layers! x





Enjoy this song, along with your SWEET THANG! x

Oh yeh, I´ve decided to add appropriate songs to my recipes. They will be total tunes I love, I promise. Enjoy, and let me know what you think in the comments below. xx