Almond & Raspberry Cake

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Prep 10minBake 35-40minMakes 10 serves

If you are looking for a quick, easy and impressive cake, this is the one. Lots of clever shortcuts - such as using your food processor to make it - means that this cake will be in the oven in no more than 10 minutes!


  • Melted butter, to grease
  • 100g chilled unsalted butter, cubed
  • 110g (½ cup) caster sugar
  • 75g (¾ cup) almond meal
  • 75g (½ cup) plain flour
  • 1 teaspoon baking powder
  • 2 eggs, at room temperature
  • 150g frozen raspberries
  • 25g (¼ cup) flaked almonds
  • Icing sugar, to dust


  1. Preheat oven to 180°C (160°C fan-forced). Grease a springform pan 20cm (top measurement) with the melted butter and then line the base with a piece of baking paper.
  2. Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and use the pulse button to process until smooth and just combined.
  3. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
  4. Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
  5. Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.

Baker's Tips

  • This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.