A traditional choice from Rachel Allen's 'Bake' book


  • 150 g (5oz) butter, softened, plus extra for greasing
  • 150 g (5oz) caster sugar
  • 2 eggs
  • a few drops (not more than 1/8 tsp) of almond essence or extract
  • 50 ml (2fl oz) milk
  • 150 g (5oz) self-raising flour, sifted
  • 150 g (5oz) ground almonds
  • 150 g (5oz) fresh or frozen (and defrosted) raspberries
  • 25 g (1oz) flaked almonds
  • icing sugar, for dusting
  • softly whipped cream and fresh raspberries, to decorate
  • 20 cm (8in) diameter cake tin with 6cm


  • Preheat the oven to 180°C (350°F/Gas 4), then butter the sides of the cake tin and line the base with a disc of baking parchment.
  • Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.
  • Whisk the eggs and the almond essence or extract together in a small bowl for a few seconds or just until combined, then gradually add the eggs to the creamed butter mixture, beating all the time.
  • Next beat in the milk, then add the flour and ground almonds, carefully folding these in just until they are mixed.
  • Next add the raspberries and fold in gently so as not to break them up too much. Tip the batter into the prepared tin, then scatter over the flaked almonds.
  • Bake for 50–55 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes.
  • Use a small, sharp knife to loosen the edges, then carefully remove the cake from the tin and leave on a wire rack to cool down completely before transferring to a serving plate.
  • Dust with icing sugar. Serve with softly whipped cream if you wish, or decorate with fresh raspberries.

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