Raspberry & Raisin Cake

by Jo Kenny

Here’s a classic with a bit more fruitiness thrown in for good measure! Juicy raisins as well as a vibrant hit of fresh raspberries, delicious! I’ve used a mix of almond flour and regular flour in this recipe, as I love how ground almonds make cakes incredibly moist.

Raspberry rasin almond cake recipe raspberries

Raspberry & Raisin Cake

  • 3 eggs
  • 150g brown sugar
  • 150g almond flour
  • 100g self raising flour
  • 200g softened butter
  • 200g raisins
  • 200g fresh raspberries
  • 1 tsp baking powder
  • 1 tbsp icing sugar & a splash of cold water.

Pre heat your oven to 170c and grease a spring form cake tin (about 20cm).

Cream the butter & sugar together until fluffy. Beat in one egg at a time. Using a wooden spoon, sift in the slef-raising flour & baking powder and mix in. Next add the almond flour. Fold in the raisins and raspberries, being careful not to break the raspberries too much. Add to your tin and bake for 50-60 minutes.

Almond raspberry rasin cake recipe

Once cooled drizzle your icing over for a little extra hint of sweetness.

Cake recipe almond raisin raspberry

Raspberry rasin almond cake recipe raspberries slice

Raspberry rasin almond cake recipe slice

Ooooh, put the kettle on!


Nixy Pixels March 13, 2015 - 7:36 am


sandra June 25, 2015 - 3:31 pm

can you provide nutritional information for this recipe – thanks!

Lourdes December 16, 2018 - 7:10 pm

That’s a grt recipe.. Hv tried this.. Yummy..
Could you help me with substitute for egg for an eggless cake… Thanks


Leave a Comment