Raspberry Almond Cake

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This is a great do ahead cake recipe as the cake only gets moister as time goes on as opposed to many cakes which tend to dry out. After 4 days this cake tasted even better than the days before. I think it would have lasted even longer had it not been eaten.

Even better, it’s one of the quickest to prepare cakes you’ll ever find. Simply add all ingredients to a processor, blitz then turn processor off, pour half in tin, scatter over berries, add remaining batter and bake.

It is a light cake with a wonderful almond flavour and just the right amount of tart from the raspberries. The fruity jam drizzle gives more colour and sweetness.

A perfect cake for a warm summer’s day.

Ingredients: Serves 10

  • 140g/1 1/3 cups ground almonds
  • 140g/ 1/2 cup + 2tbsp vegan spread
  • 140g /1/2 cup + 2tbsp golden unrefined caster sugar
  • 140g/ 1 cup + 1tbsp self-raising flour (use gluten free blend if necessary)
  • replacer for 2 eggs (Orgran, Ener-G or soaked Chia seeds)
  • 1 tsp vanilla extract
  • 250g/ 1 1/2 cups raspberries
  • 1tbsp raspberry jam
  • 1tbsp warm water
  • 25g/ 3 tbsp icing sugar

Method:

  1. Heat oven to 180C/350F and line the base of a deep 20cm round cake tin.
  2. Blitz the ground almonds, spread, sugar, flour, egg replacer and vanilla extract in a food processor until well combined.
  3. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread over the berries.
  4. Bake for 40-50 mins until golden and a skewer inserted comes out free of wet batter.
  5. Leave to cool on a wire rack in the tin.
  6. Meanwhile mix the jam, water and icing sugar together until smooth then trickle over the top of the cooled cake.

Adapted and veganized from BBC Good Food

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This entry was posted in Cakes, Desserts, Egg-free, Fruit, Gluten-free, vegan, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

64 Responses to Raspberry Almond Cake

  1. thesnowwoman says:

    This looks so good. We are not vegan so I don’t have these ingredients, do you think we can use butter and eggs and it will still work?

  2. binuashish says:

    OMG!!!!!! Would love to have a slice of this cake .. so tempting 🙂

  3. sophiazerg says:

    Does it get easier? So making this!

  4. Looks so sweet with the berries in the middle! 🙂

  5. Exactly my kind of cake. Moist, pretty, and easy to make!

  6. hereisandrea says:

    Love raspberries! This looks incredible!

  7. beautycalyptique says:

    This sounds like a cake I can impossibly fail 😀
    Lovely that you “veganized” something. Could somebody veganize Mr. J. Oliver please? 😉

    • Poppy says:

      Haha, now wouldn’t that be nice! 🙂

      • beautycalyptique says:

        the best thing about vegan cooking (for somebody who probably doesn’t care for animals that much or for ppl who don’t bother thinking or whatever) is, as I say, the colossal gain of time. gumbo z’herbes? classic – three hours. vegan – 30 minutes! 😀

      • Poppy says:

        Absolutely! Couldn’t agree with you more! No slow 10 hour (or whatever!) roasts, the only thing slow roasted in my kitchen are tomatoes! 😀

      • beautycalyptique says:

        oh, really? like, for drying them? *curious*

      • Poppy says:

        Yes, kind of like a cheats sun dried tomatoes! I halve tomatoes and place cut side up on baking trays, sprinkle with salt then bake for about 6+ hours at 100c until dry and shrivelled up. Then store in jars dry or with olive oil and they keep for ages! 🙂

      • beautycalyptique says:

        sounds like a plan! most store-bought tomatoes are really sour…

      • Poppy says:

        Sometimes I add herbs and garlic etc to mix it up a bit!

  8. beautiful summer cake 🙂

  9. Sophie33 says:

    This tasty almond cake looks just fabulous, Poppy! Waw even!
    yummmmmmm! X

  10. Looks like you’ve done it again Poppy (tempted my sweet tooth that is!). This looks fabulous! Celeste 🙂

  11. pjsassifras says:

    Pinning! I just saw chia seeds at the store the other day and was wondering what to do with them. This will be my next experiment in Vegan/Gluten-Free cupcakes. Is your vegan spread soy based or ??

    Thanks for the inspiration and your patience answering my questions.

  12. The cake looks very yummy, Poppy! 😀

  13. SkinnyLunches says:

    Looks amazing. Must try it out.

  14. Yummy! Another nice looking snack for me to try! Thanks!

  15. this looks amazing and incredibly simple – I’m adding it to my ‘must make’ list…thanks for the great recipe!

  16. I’m making this, this weekend! Thanks Poppy!

  17. That Cake looks fabulous and so moist. It makes me want to bake a cake today. Yummy

  18. glam2gurl says:

    Looks yummy! I know this may sound dumb but I’m new to vegan cooking…is vegan spread a butter substitute? Just wanna make sure I pick up right thing? Lol

  19. Lauzan says:

    It’s a must try recipe! I’m going to bake it this we!!

  20. carolfroom says:

    This looks so delicious that I hope to make it next weekend. Thanks for all your great recipes!

  21. YumM I love raspberries and almonds so this sounds perfect!

  22. Sounds great! I tried eliminating any kind of meat from life when I was 15 but I’m such a picky eater that it just didn’t work 😦

  23. sabine1490 says:

    This looks delicious! Once a week I cook vegan and I think I’ll try making your cake for dessert.

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