Traditional recipes

Almond and raspberry sponge recipe

Almond and raspberry sponge recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Raspberry cake

An all-in-one, very quick and easy cake to make. It's a variation on a Victoria sponge, but with a few tweaks. Ideal if you have unexpected guests.

70 people made this

IngredientsMakes: 1 (18) cm cake

  • 175g (6 oz) butter or margarine
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self raising flour
  • 55g (2 oz) ground almonds
  • 3 medium eggs
  • 1 dessertspoon almond extract
  • 1 pinch salt
  • 1 splash of milk if needed
  • raspberry jam
  • 2 handfuls flaked almonds

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Pre-heat the oven to 180 C / Gas 4. Grease and line the bottom of two 18cm (7 in) tins with baking parchment.
  2. Put all the ingredients except the milk, flaked almonds and jam into a large mixing bowl. Mix together using an electric whisk for about 3 to 4 minutes until well combined, or use a wooden spoon and a lot of elbow grease for about 10 minutes. Use the splash of milk if the mixture is too stiff - it should be a dropping consistency.
  3. Divide the mixture between the baking tins and gently spread out to the sides.
  4. On only one of the tins, use about 2 teaspoons of raspberry jam and gently put bits of jam on the surface, about a quarter at a time, evenly spaced. Sprinkle flaked almonds over the surface with the jam on so there is a covering, and the little blobs of jam are completely covered.
  5. Bake in the centre of the oven for 25 minutes, checking after 20.
  6. When done, leave in the tins for a few minutes, then remove and cool on a wire rack, leaving the cakes on the parchment.
  7. When completely cooled, remove the parchment and put the plain sponge on a serving plate, spread with raspberry jam, generously, then carefully place the almond layer on top, with the almonds on top.
  8. Enjoy, with a well deserved cup of tea!


This can be done with any jam, and works well with blackcurrant.

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Recipe Summary

  • 1 (18.25 ounce) package white cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ¾ teaspoon salt
  • 1 ⅓ cups water
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 egg whites

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.


  • 4 eggs (3 separated)
  • 100g caster sugar
  • 100g melted unsalted butter
  • 1tbspn Cognac
  • Few drops almond essence
  • 100g ground almonds
  • Extra butter and sugar for lining
  • 300g fresh raspberries
  • Cream to serve

Pre-heat the oven to 180°C/350°F/gas mark 4. Using an electric beater, whisk together 1 whole egg and 3 yolks with 65g of the sugar until light and fluffy. In a separate bowl, whisk the 3 egg whites with a pinch of salt until fluffy, then gradually add the remaining sugar in a stream until a soft meringue is achieved.

Whisk the melted butter into the egg-yolk mixture, together with the Cognac and almond essence, then slowly mix into the meringue. Now, carefully fold in the ground almonds. Lightly butter one (capacity one litre) or two (capacity 500ml) baking dishes and sprinkle with caster sugar, tapping out any excess.

Use half of the raspberries to create a single layer on the bottom of your dish(es). Carefully spoon the almond mixture over the fruit – making sure that each dish has an equal amount, if using two – then deftly drop the remaining berries over the surface. Sprinkle with a touch more sugar, then bake in the oven for about 30–40 minutes or until the pudding is nicely puffed up and springy to the touch, with
a shiny and crisp surface.

Leave to cool for a few minutes before eating with very cold, thick cream.

Almond Cake Recipe

T his (EASY) almond cake recipe is hard to goof! The sliced almonds make it look like a fancy pants professional-tough-to-make-cake. But this is a breeze!

I do have another almond cake - it's an almond pound cake. There's a couple differences - the almond pound cake doesn't have any "pieces" of almonds like this recipe does. And it's more like a true pound cake. This cake is "low-rise" - the pound cake rises higher.

Almonds are HUGE in Italian dessert recipes . We grind 'em, make flour from them, sliver them, and chop them. We definitely find a way to use almonds in a majority of our Italian cakes and cookies.

Make the effort to write it on your grocery list! They are not tough to find!

I have this cake baking while we are eating dinner. It is fantastic when it is warm and right out of the oven. And IF YOU HAVE LEFTOVERS - the next day it slices like a moist thick sugar cookie.

This almond cake recipe is a one layer cake. It's very moist and dense.

I'm not really too sure about substituting any ingredients. There just aren't that many things to sub out. But you can see some FAQs and ideas below .

Recipe Summary

  • 1 cup butter, softened
  • 1 egg
  • ½ cup packed brown sugar
  • 7 ounces almond paste
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ¾ cup seedless red raspberry jam
  • 3 egg whites
  • ½ cup white sugar
  • ½ cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.

To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.

Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.

In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.

Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Heat oven to Mark 6/200°C. Grease a 20cm loose-based fluted tin. Unroll the pastry onto a rolling pin, then unroll over the tin. Press the pastry into the tin (it should hang over the edge slightly). Chill in the fridge for 20 mins.

Line the pastry case with baking paper and fill with baking beans. Bake blind for 10-15 mins, remove the baking beans, then return to the oven for 3-4 mins. Remove from the oven and reduce the oven temperature to Mark 4/180°C.

Using an electric whisk, beat together the butter and sugar until pale. Beat in the eggs, one at a time, until combined. Fold in the almonds, flour and almond extract, and beat for 1 min. Gently fold in the raspberries.

Spoon the filling into the pastry case, put on a baking tray and bake for 20-25 mins until golden. Leave to cool in the tin and dust with icing sugar to serve.

  • 3 medium free-range eggs
  • 125g corn oil
  • 200ml semi-skimmed milk
  • Few drops almond extract
  • 300g self-raising flour
  • 3⁄4tsp baking powder
  • 100g caster sugar
  • 200g fresh raspberries
  • 40g whole natural almonds, roughly chopped

Heat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper muffin cases.

Whisk the eggs with the corn oil, milk and almond extract until thoroughly combined.

Sift the flour and baking powder into a bowl, add the caster sugar and mix well. Make a well in the dry ingredients and pour in the egg mixture.

Mix the batter briefly, but don’t over mix it as it’s meant to be lumpy.

Add the raspberries (reserving a handful) and mix briefly.

Divide the mixture between the muffin cases. Sprinkle the almonds and reserved raspberries over the top.

Raspberry-Almond Puff

A buttery almond crust spread with rich almond paste and jam, topped with a light layer of puff pastry and glazed with flavorful icing — wow! This confection will remind you of a fine European pastry but surprisingly enough, it's fairly simple to put together.


  • 8 tablespoons (113g) butter, softened
  • 3 tablespoons (35g) granulated sugar
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (48g) almond flour or finely ground almonds
  • 1/2 teaspoon salt
  • 1 tablespoon (14g) water
  • 1/2 cup (128g) marzipan or almond paste
  • 1/2 cup (170g) raspberry or apricot jam
  • 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) water
  • 8 tablespoons (113g) unsalted butter, room temperature
  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1 teaspoon almond extract
  • 3 large eggs
  • 1 cup (113g) confectioners' sugar
  • 3 to 4 tablespoons (43g to 57g) heavy cream or 2 to 3 tablespoons (28g to 43g) milk
  • 1 teaspoon vanilla or 1/4 teaspoon almond extract
  • toasted sliced almonds, optional, for garnish


To make the crust: Preheat the oven to 425°F.

Combine all of the crust ingredients until homogeneous. Pat into a 9" to 10" quiche pan or pie pan (at least 1 1/4" deep), pressing the dough up the sides of the pan.

Bake for 6 minutes, to set the crust. Remove from the oven, but leave the oven on.

To make the filling: Pat or roll the marzipan into an 8" circle and place in the crust.

Learn more

Pâte à choux perfected

Mix the jam with the flour and spread over the marzipan.

To make the top: In a large saucepan, bring the water and butter to a rolling boil.

Add the flour and salt all at once, stirring vigorously until the mixture comes together in a ball.

Place in a mixing bowl and add the extract beat for several minutes to cool slightly.

Add the eggs one at a time, beating well after each addition.

Spread the sticky mixture over the jam, being sure to reach the edges of the pan or pipe it with a pastry bag fitted with a star tip.

Bake the puff in the preheated 425°F oven for 30 minutes.

Reduce the oven heat to 350°F, and bake for an additional 30 to 35 minutes, until the topping is golden brown all over.

Remove from the oven and let cool the top will collapse somewhat.

To make the icing: Mix the sugar with the cream and extract.

Drizzle the icing over the tart, then sprinkle with the toasted almonds.

Store, well covered, for 3 days at room temperature. Freeze for up to 3 months.

Raspberry Almond Crumb Cake Toppings

We’ll top our crumb cake with fresh raspberries, sliced almonds, and a buttery crumb topping– each adds something special!

Raspberries: I love raspberries and crumb cake together. The berries require zero prep, which I know you’ll appreciate first thing in the morning. Just dot them right on top of the cake batter. No sugar added, no pre-cooking, no extra steps. They pair wonderfully with the toasted almonds. Not into raspberries? A strawberry and rhubarb combination would be fantastic. Or even blueberries! Peeled and chopped apples or peaches would be equally delicious. And– you can leave off the raspberries and almonds for a plain crumb cake.

Sliced Almonds: These add a welcome crunch to each bite. Try toasting them for even more flavor.

Crumb Topping: The crumb topping comes together with flour, brown sugar, a little cinnamon, and butter. We’ll use melted butter, so there’s no cutting the butter into the dry ingredients with a pastry cutter. It’s so easy!