Raspberry & almond cake

I think this recipe was originally passed on to my dad by my aunty, but I always think of it as dad’s cake, because he’s absolutely obsessed with it! It’s the one (and only) cake I remember him baking time and time again when I was a child. As I got older and started baking myself, it quickly became a bit of a tradition in our household that we’d have it on his birthday, Father’s Day, and to be honest a lot of times for no reason other than the fact we were craving it!

I’ve made it so many times now that the recipe is engrained in my brain, but I love the fact that if I do ever need to reference it, it’s jotted down in my dad’s messy hand-writing in a scuffed up, butter-stained old recipe book that he’s had for about as long as I’ve been alive! (I’ve included a pic at the bottom of the recipe)

In the book, he calls it a ‘cake (pudding)’ because it’s a bit of a hybrid – the top and outer edges cook to the consistency of a sponge, but the very centre always remains a bit gooey and pudding-like, because of the moisture of the raspberries. So don’t be alarmed if it seems verging on under-baked right in the middle – that’s what makes it so delicious!

Raspberry & almond cake
(aka raspberry & almond pudding cake, aka dad’s cake)

Cuts into 8-10 slices

Prep: 15 mins
Cook: 45-50 mins

140g unsalted butter, softened
140g golden caster sugar (or regular caster sugar)

1 egg (large or medium will work)
140g ground almonds
¼ tsp salt
1 tsp ground cinnamon
140g self-raising flour
220g raspberries (fresh or frozen, works with either)
Two handfuls flaked almonds (optional)

  1. Preheat oven to 180/160 fan and thoroughly grease a round, 20cm non-stick cake tin.
  2. In a large mixing bowl, beat together the butter and sugar until smooth. Add the egg and stir to combine, then tip in the ground almonds, salt and cinnamon. Sift in the flour and stir until fully combined – it will be a really stiff batter, a bit like cookie dough.
  3. Press about two thirds of the cake mix into the greased tin until you have an even base layer, then scatter over the raspberries.
  4. With the remaining cake mix, break off little chunks and dot them over the top of the raspberries, until most of the fruit is covered but you can still see some peeking through. Scatter over a couple of handfuls of flaked almonds, if using.
  5. Bake for 45-50 mins (IMPORTANT: check after 30 mins, and cover with foil if the top is getting too dark). It’s ready when the top is golden-brown and a skewer comes out clean on the outer edges. The middle will seem slightly under-baked and gooey – don’t be alarmed! This is from the moisture of the raspberries but it’s this pudding-like centre that makes it so delicious.
  6. Leave to cool for around an hour before serving.

Dad’s extremely used recipe book!
The finished cake with a slice out

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