Raspberry Almond Cake

A big hit and tasty favourite if time is short!


  • 3 free range eggs
  • 30 g sunflower margarine
  • 3/4 teaspoon natural almond essence
  • 75 ml organic maple syrup (with a little extra for brushing the baked cake)
  • 60 g organic wholemeal spelt flour (fine wholemeal flour is good too)
  • 150 g ground almonds
  • 3/4 teaspoons baking powder
  • approx. 20 ml rice milk (any milk is suitable)
  • 150 g raspberries (approx. 30/35)


  1. Set the oven to 190°C (375°F/Gas 5).
  2. 7in x 6in square baking tin, oiled and lined with greaseproof paper.
  3. In a large baking bowl whisk the eggs and margarine together until light and fluffy. Add the almond essence and maple syrup and beat well.
  4. Without mixing, place the flour, ground almonds and baking powder on top of the wet mixture and then mix well. Pour in the milk gradually to make a smooth batter.
  5. Pour the batter into the prepared tin. Place the raspberries evenly into the cake batter allowing them to stick up.
  6. Bake in the centre of the oven for 40 minutes. Allow to cool on a wire cooling tray. Brush with maple syrup before serving.
  7. Can also be baked in individual tins, or doubled up and baked in an 11 inch round cake tin.


Lorraine's tip: Poached pears and blackberries are very attractive baked in the larger cake.


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