Summer Raspberry and Almond Cake

This Summer Raspberry and Almond Cake is best served with an abundance of fresh berries.

I love adding strawberries, those fresh, plump speckled fruits work perfectly against the sweet cake.

You could also pour over your favourite plant-based cream for extra indulgence.

However, this cake is super moist with pops of fruity treasures hidden in the fluffy interior, so it works great on its own, eaten outside with a cup of tea, or over a catch-up with friends and family.

It’s a super simple recipe–to create and make, but its complex flavour profile adds something a little extra special that is loved by kids and adults alike.

The combination of raspberry and almond is nostalgic for me.

It reminds me of berry picking with my family as a child; sneaking little morsels straight into my mouth from the bush; each one bursting with their signature juicy, sweet flavour.

The ones that made it back to the kitchen would end up in bakes, cakes, and freshly made granola topped with flaked almonds roasted to toasty perfection, so their nutty notes work in perfect harmony with the sweet raspberries.

That’s exactly the memory I wanted to capture in this dish. Sweet fruit notes with a nutty finish.

With added texture and crunch on top to counteract the soft, squidgy fruit puddles found within the fluffy walls and its crisped to perfection tops and sides.

Nuts are a great way to add a little of extra texture without needing any fancy or hard-to-find ingredients or techniques.

Chopped and toasted hazelnuts would also work great. And depending on the fruit used inside, you could even get more creative with your fruit and nut pairing.

Why not try clementine and walnuts for a festive twist, or peach and pecans, blackberry and macadamia or strawberry and pistachio.

I love flaked almonds as they save you time chopping. You could always give larger nuts a quick whizz in a food processor to get them to your required size, or place inside a sandwich bag and bash with a rolling pin.

Try to stay away from nuts that have already been prepared in the way of roasted or with salt added to them. Pre-roasted or toasted nuts could overcook in the oven that second time around and add a bitter taste and an overly dark colour.

It’s worth having an experiment, and a great excuse to ‘go nuts’ in the kitchen.

To keep this cake extra moist, I use a splash of apple cider vinegar and some vegetable oil. This, combined with the dry ingredients, not only helps the cake to rise but also to keep it super fluffy and structurally sound.

If you’re not a coconut fan or unable to get desiccated, you can use ground almonds or almond meal as a replacement. You want something that has a higher fat count to help give the cake its crumb. More flour would just make the cake too dry.

Let the cake cool completely in its tin before removing and store it in an airtight container, in a cool place.

Aim to eat within three days, if it stays around that long, which I doubt it will!

Happy cake day, love Niki xx