This Raspberry Cake recipe works just as well with frozen or fresh raspberries and is a good way to use up the berries that get a bit broken up in the freezer. It’s also useful if you still have Seville oranges kicking around when you’ve finished making marmalade.
- 185 g butter
- 185 g caster sugar
- 1 lemon – zest and juice or 2 Seville oranges
- 1 teaspoon vanilla extract
- 2 eggs beaten
- 185 g Self Raising flour
- 40 g ground almonds
- 185 g fresh or frozen raspberries
- Icing Sugar
Line a loaf tin with a baking case or parchment (mine is about 22 x 11 cm) and preheat the oven to 180C.
Gently heat the butter and sugar until the butter has melted.
Stir in the grated zest of the lemon and orange with 60ml juice and then the eggs and vanilla extract.
Put the flour and ground almonds into a large bowl, add the buttery mixture and beat until you have a smooth, runny batter. Reserve one third of the raspberries and lightly fold the remainder into the batter.
Pour the batter into the loaf tin, drop the reserved raspberries evenly over the top and bake for about an hour until browned (a skewer poked into the cake should come out clean).
Leave to cool in the tin.
Mix the remaining juice with enough icing sugar to make icing. I like a fairly runny icing that I dribble over the cake but you may prefer a thicker icing to spread. Or leave it out altogether if you prefer. When the cake is cold, top with the icing and leave to set.