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!
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!
- 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)
make the cake mix
- First, heat oven to 180*C and line a 20cm cake tin with baking paper.
- Soften the butter in a large bowl with a wooden spoon.
- Add in the sugar, and beat together.
- Now add ground almonds, flour, sugar and vanilla/almond extract, stirring together.
- Stir in the eggs one at a time, until you have a thick cake batter.
- Finally, mix in the lemon juice and rind.
Assemble the cake
- Spread half of the cake mix over the bottom of the lined cake tin.
- Now spread the raspberries evenly over the cake mix.
- 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.
- Sprinkle the cake with flaked almonds.
- 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.)
- Sprinkle with icing sugar, and let cool on a rack for a while.
- 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
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