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Almond, lemon & raspberry cake

30-35 mins Cook
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Zingy lemon, sweet raspberries and nutty Gem Ground and Flaked Almonds come together beautifully in this light, crowd-pleasing bake. Made with simple storecupboard staples like Gem Self-Raising Flour and Caster Sugar, it’s a fuss-free treat ideal for everything from family picnics to weekend desserts! Enjoy!

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Almond, lemon & raspberry cake

Almond, lemon & raspberry cake

agnesgempackfoods-ie
prep time
approx. 25 mins
cooking time
30-35 mins
servings
12
total time
55 min

Equipment

  • 23 cm round cake tin, lined non-stick parchment paper

  • medium or large bowl

  • small pot

  • toothpick

  • brush

Ingredients

  • For the Cake:

  • 165g butter, softened

  • 200g caster sugar

  • 3 eggs

  • 150g self-raising flour

  • 100g ground almonds

  • 75g Greek yoghurt

  • 2 lemon zest

  • 200g raspberries

  • For the lemon syrup:

  • 2 lemon juiced

  • 2 tbsp caster sugar

  • For the icing:

  • 300g icing sugar

  • 1 lemon juiced

  • To decorate:

  • Gem Flaked almonds, toasted

  • Raspberries

  • 1 lemon zest

  • Lemons, sliced

Instructions

1
Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease and line a 23 cm tin with non-stick parchment paper.
2
In a bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
3
Stir in the flour, ground almonds, Greek yoghurt and lemon zest. Mix until just combined. Gently fold in the raspberries.
4
Pour the mixture into the prepared tin and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.
5
To make the syrup, combine the lemon juice and sugar in a pot and bring to a simmer. Once the sugar has dissolved, remove from the heat.
6
Use a toothpick to pierce the cake all over. Brush the lemon syrup over the whole cake, then allow to cool fully.
7
To make the icing, combine the icing sugar and lemon juice. If the icing is too runny, add more icing sugar; if it’s too thick, add more lemon juice.
8
Pour the icing over the cake, allowing it to drip down the sides.
9
Decorate the top of the cake with toasted flaked almonds, raspberries, lemon zest and some lemon slices.
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