Raspberry & Almond Cake

Raspberry & Almond Cake

Posted by Kim McCosker on

Raspberry & Almond Cake

Serves 10 servings


  • 2 cups frozen raspberries thawed
  • 6 large eggs at room temperature
  • 1 cup caster sugar
  • 2 1/4 cups almond meal


  • Preheat the oven to 150°C.
  • Line the bottom of a 22cm round cake pan with baking paper.
  • Puree the raspberries, seeds included, and set aside.
  • In a bowl, with an electric mixer, beat the eggs and sugar until thick and glossy, about 10 minutes.
  • Add the puree and almond meal and stir to combine.
  • Pour into the cake pan and bake for 1 hour.

Recipe Notes

Note: This cake will sink after being removed from the oven as there is no flour to maintain the rise. When ready to serve, fill the middle of the cake (where it sank) with a delicious icing or freshly whipped cream and a sea of beautiful fresh berries. Divine!
Optional For a delicious Cream Cheese Icing beat 60g soft cream cheese, 30g soft butter and 1/2 tsp. vanilla extract until pale. Gradually add 3/4 cup icing sugar beating until combined.

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