Raspberry Almond Tea Cake

Simple to prepare, pretty to look at and crazy delicious, my Raspberry Almond Tea Cake is a definite people pleaser!

Serves: 20cm cake to serve 8-10
Preparation Time: 10 minutes
Cooking Time: 1 hour

Ingredients

For macerated fruit:

• 1 cup frozen raspberries (or blueberries or strawberries)
• 2 tablespoons pure icing sugar

For the cake:

• 1 1/3 cups pure icing sugar, plus a dusting extra to serve
• 1 cup almond flour
• ¼ cup almond meal
• 5 egg whites
• ½ cup coconut oil, room temperature
• 2 tablespoons flaked almonds

Instructions

1. Preheat the oven to 160C. Line the base and sides of a 20cm springform tin.
   
   
2. Place the raspberries in a small bowl and sift over the 2 tablespoons pure icing sugar. Stir to mix and allow to macerate while you prepare the batter.
   
   
3. In a medium bowl, sift the 1 1/3 cups pure icing sugar. Add the almond flour and almond meal and whisk together.
   
   
4. In a separate large bowl, whisk the egg whites until nice and foamy. Add the coconut oil and almond mixture and very gently whisk until just combined.
   
   
5. Pour into the prepared tin and add the macerated fruit, gently pushing the fruit into the batter. Sprinkle over the flaked almonds and pop in the oven to bake for an hour or until a toothpick inserted into the centre of the cake comes out clean.
   
   
6. Allow the cake to cool in its tin for 3 minutes before turning onto a wire rack (correct side up) to completely cool.
   
   
7. To serve, dust a little icing sugar over the top.

Overview

Although celebration cakes are truly the way to bring the wow factor to the table, I also think there’s so much to be said for the simple tea cake. It’s almost an unexpected surprise when a pretty little cake is brought to the table. With a simple dusting of icing sugar on top, it heralds its own arrival and challenges you to argue against its place on the menu!

I developed this cake at a catering gig for a PR company who had taken their staff out of the city and into the country for a serious brainstorming session. One of the team was dairy and gluten free and I couldn’t help but include a bake that would satisfy their sweet cravings as well as everyone else’s. Funnily enough, it was this cake that was ooh’d and aah’d over the most!

The pop of the berries is just beautiful and the moistness of the cake itself due to its core ingredients being the almond flour and almond meal is just an absolute pleasure. The other thing I love about this cake is that it is so easy to substitute any berry you like in the same measurements. I have made it with raspberries (which is my fave due to the colour and size of the cooked berries), blueberries and strawberries and they all cook beautifully in the bake.

One for all the family, I would love for you to try it! As always, please feel free to comment below, share the recipe and also tag #mckrecipes on your socials if you make it!

H xx

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