Raspberry & Almond Tea Cake

1hr 15mins


  • 175g (¾ cup) Ballantyne Cultured Unsalted Butter, softened
  • 175g (¾ cup) caster sugar
  • 2 large eggs
  • 175g (1 ½ cups) self–raising flour
  • 100g (⅔ cup) ground almonds
  • A few drops of almond extract
  • 225g (1 ¾ cups) raspberries
  • 2 - 3 tbsp flaked almonds

Raspberry & Almond Tea Cake


Step 1
Heat the oven to 180°C (160° fan). Grease a 20cm cake tin and line the base with non-stick baking paper.
Step 2
Put all the ingredients, except the raspberries and almonds into a mixing bowl and beat well until smooth.
Step 3
Gently stir in the raspberries.
Step 4
Spoon into the tin and smooth the top. Sprinkle with the almonds.
Step 5
Bake for 40-50 minutes until golden and risen and cooked through. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.