The Bush Exchange - Rasberry and Almond Afternoon Tea Cake

The Plain-Cake Appreciation Society {edition 33}, Raspberry & Almond Afternoon Tea Cake.

This week’s Plain-Cake Appreciation Society bake is a rather robust, nutty number - a Raspberry & Almond Afternoon Tea Cake. If you can be bothered to make your own almond meal (by roasting natural almonds (skin on) for 15 minutes or so at 130 degrees C (ff) and then blitzing when cold), you’ll find the cake has an extra lovely toasty flavour, but store-bought almond meal also works beautifully. Happy Friday folks, hope your week has been a good one.

Tilly x


125g unsalted butter, melted

3 eggs, lightly beaten

1/2 tsp vanilla bean paste

1/2 tsp rose water

100g plain flour

1 tsp baking powder

150g almond meal

Pinch salt

165g golden caster sugar

125g fresh raspberries

75g natural almonds, roughly chopped

Preheat oven to 170°C fan-forced and grease and line a 22cm round springform tin with baking paper.

Place melted butter, eggs, vanilla and rose water in a medium mixing bowl and whisk to combine. In a large mixing bowl, whisk together flour and baking powder, before stirring in salt, almond meal, and caster sugar.

Make a well in the centre of the dry ingredients and pour in the melted butter and egg mixture, stirring gently to just combine. Spoon batter into lined baking tin and smooth the top before scattering with raspberries and chopped almonds.

Bake for 55-60 minutes or until cake is cooked through and golden brown. Serve cake warm or at room temperature with pouring cream.

Thank you Tilly for sharing your gorgeous cake recipe with us.

 To view Tilly's Creator Profile and Story click here.

Bridget Coulton