Raspberry, Almond and Sour Cream Cake

Winter seems like a perfect time to try new cake flavours. With the weather turning cold outside I have decided to stay indoors and do lots of baking. Lately I am loving making almond cakes.

I decided to make this Raspberry, Almond and Sour cream cake. You can serve this cake on its own with a bit of double cream and fresh raspberries on the side or use the buttercream recipe below to make a layer cake. 

I love to eat this cake with a cup of tea. Simple yet delicious.


200g unsalted butter, softened

200g golden caster sugar

3 large eggs

100ml sour cream

180g ground almonds

100g plain flour 

1tsp baking powder

200g fresh raspberries

Preheat the oven to 180ºC/fan assisted/gas mark 6.

Grease and line two 6 inch round cake tins with baking paper.

Cream together butter and sugar in the stand mixer until light and fluffy. Add the eggs one at a time and beat in the sour cream. If the mixture looks curdled add a little of the flour. Add the ground almond, flour and baking powder and fold in using a large metal spoon. Gently fold in the raspberries. Divide the mixture between the two prepared cake tins and level out the edges. Bake in the oven for 30-35 minutes or until a skewer inserted in the centre comes out clean. 

Leave the sponges in their tin for 10 minutes before turning them onto a wire rack to cool completely.


100g unsalted butter, softened

300g icing sugar, sifted

1tsp vanilla extract

75ml whole milk

Beat the butter alone for 4-5 minutes on high speed. Add the sugar, vanilla and milk beat on a low speed to bring it together, then turn up and beat on high for another 2-3 minutes.  

NOTE: you may not need all of the whole milk, so add it slowly.





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