Easy Raspberry Cake from Scratch
Easy Raspberry Cake from Scratch is rustic and easy one bowl cake recipe with fresh raspberries. Whisked in ten minutes, it makes amazing dessert for all raspberry lovers! Moist and soft slices are perfect to enjoy with your afternoon coffee or tea.
Ingredients
- 1 egg
- 8 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup ground almonds
- 5 ½ Tbsp powdered sugar
- ½ cup all-purpose flour
- ½ tsp baking powder
- 1 ½ cup fresh raspberries
- 1 Tbsp almond slices to garnish
- Powdered sugar to dust the cake before serving
Instructions
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Preheat the oven to 180 C / 356F.
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Lightly butter 7 inches in diameter baking dish. Leave aside.
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In medium sized bowl, whisk eggs and add butter, and vanilla extract.
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Add almonds, flour, and baking powder. Combine to have firm batter.
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Tap half of it into the bottom of your baking dish to have a first layer.
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Cover with raspberries. Top with the remaining batter. You may need to tap it with wet fingers.
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Sprinkle with almond slices and bake for 28 minutes.
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The top and almonds should become golden brown. Check with toothpick if done.
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If toothpick inserted comes out clean, take the cake out and leave to cool completely before you remove the sides away.
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Before serving, dust with powdered sugar.