Raspberry and almond cake

May 16, 2016
Raspberry and almond cake

Recently Tate and Lyle got in touch with me and asked me if I would like to recreate one of the recipes from their website. They offered to send me the relevent sugars so that I could make the recipe. The problem was that there are so many lovely looking recipes on the site it was hard to choose just one. Not only did I find the expected selection of cakes and other bakes, there were lovely looking sugar glazed chicken, ribs and salmon.  There is also a range of drinks that look ideal for hot summer days as well as home made ice cream. I was sent a selection of the different sugar from the range and after much deliberation decided to make a raspberry and almond cake.

Raspberry and almond cake

 

It seemed like a good choice as I am still trying to use up the raspberries from last year’s harvest. I have a number of bags of them still in my freezer. Looking at the way the raspberries are growing again I suspect I will have a lot more raspberries this year. I am always looking for good recipes to use them in and have created several. Why not try my chicken and raspberry salad or my lemon and raspberry possets, a dessert I recently made to celebrate Shakespeare. The raspberry and almond cake also looked delicious and easy to make.

 

Raspberry and almond cake

What different types of sugar are there?

When I received the parcel of sugar from Tate and Lyle I began to wonder why are there so many types of sugar? What is the difference between the different sugar types? Some differences are obvious, brown sugar is brown and white sugar is white for example. Have you ever wondered why? Sugar is generally used to add sweetness to a recipe. Whilst it does sweeten many baked goods it also has a number of other uses. Sugar can be used to add flavour or texture. Often it is used in decoration, icing sugar is used to make stylish looking cakes. Spun sugar can be used to add interest to desserts. Meringues use sugar to provide stability. I decided to find out more. The different sugars I was sent included golden caster sugar, sugar with stevia, golden syrup, icing sugar and a range of brown sugars.

Tate and lyle sugar

Common sugar types include:

There are other types of sugar as well but these are the most commonly used ones.

How to make raspberry and almond cake

The raspberry and almond cake recipe is a very simple one to make. It is the sort of recipe I like, just add all the ingredients except the raspberries into the bowl and whisk. Once is it soft and creamy fold in the raspberries and bake. Forty five minutes later you have a tasty and delicious cake that looks like you have spent ages making it. You can use butter instead of margarine in the recipe, but you need to make sure it is very soft before you start. Maybe leave it out overnight.

Raspberry and almond cake

Raspberry and almond cake recipe

Raspberry and almond cake

Author Tate and Lyle

Ingredients

  • 175 g margarine
  • 175 g Tate and Lyle golden caster sugar
  • 2 large eggs
  • 1 tsp grated orange zest
  • 175 g self raising flour
  • 100 g ground almonds
  • 3 drops vanilla essence
  • 225 g raspberries
  • 2 tbsp flaked almonds
  • Tate and Lyle Icing sugar for dusting

Instructions

  • Preheat the oven to 180C, Fan 160C, Gas Mark 5
  • Line a 20cm cake tin with baking parchment and grease.
  • Put the margarine, caster sugar, eggs, orange zest, ground almond and flour into a bowl and whisk until creamy.
  • Fold in the raspberries.
  • Add to the cake tin and level gently.
  • Scatter the flaked almonds on the top
  • Bake for 45-50 minutes until a skewer comes out clean
  • Leave to cool in the tin for twenty minutes before removing.
  • Dust with icing sugar to serve.
The cake makes the perfect tea time treat, but be warned it is really tasty and it is impossible just to have one slice. It did not last long at all in our house. What is your favourite tea time treat? Let me know below.

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I was sent some Tate and Lyle sugar in order to try out one of their recipes. My opinions are my own

10 responses to “Raspberry and almond cake”

  1. This looks delish and is a winning combination I reckon – handy sugar guide too 😀

  2. Galina V says:

    What a delightful cake, so beautiful!

  3. It’s beautiful and I love the colour you went for in the end!

  4. This looks lovely – I highly recommend their recipe for pecan pie too ! 🙂

  5. This is one of the cakes that I remember my Nan making for us when we were little. The raspberry and almonds go so well together for a nice and light dessert.
    Although, I need to lay off dessert for a while as I have just got back from holiday haha.

  6. What a gorgeous cake Alison studded with scrummy raspberries, I’d very happily enjoy a slice (or two) of that with a pot of tea 🙂 We don’t grow raspberries here due to lack of space, but I do love foraging for fruit (bilberries and blackberries usually) and I too have noticed that there seems to be an abundance of bilberries developing at the moment, similar to the numbers of raspberries you ave on your canes.
    Angela x

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