• 300 g fresh raspberries, washed
  • 150 g caster sugar
  • 125 g unsalted butter, softened
  • 2 medium eggs
  • 1 tsp almond extract
  • 75 g self-raising flour
  • 75 g ground almonds


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line a 23cm loose-bottomed cake tin. Place 75g of the raspberries in a saucepan with 25g of the caster sugar and simmer for 5 minutes until the raspberries are really broken down and the syrup is thickened. Strain through a sieve into a jug.

  2. 2

    Place the remaining caster sugar and butter in a bowl and beat together with an electric whisk until light and fluffy.

  3. 3

    Slowly add the eggs one at a time and beat in with the almond extract. Slowly fold in the flour and ground almonds until well incorporated.

  4. 4

    Spoon tablespoons of the mixture into the cake tin, drizzling over a little of the raspberry syrup after each spoonful. Sprinkle the remaining raspberries over the top and bake for 25 minutes. Serve warm with reduced-fat crème fraiche or low-fat Greek yoghurt.


    Cook's tip: For babies, serve some crushed raspberries with yoghurt

Nutritional Details

Each serving provides
  • Energy 1738kj 415kcal 21%
  • Fat 26.3g 38%
  • Saturates 11.4g 57%
  • Sugars 26.3g 29%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1269kj/303kcal

Each serving provides

34.9g carbohydrate 4.7g fibre 7.3g protein

Show us how you cook it!
Back to top