Raspberry and Almond Sponge Cake

Serves: 8-10

You will need

175g polyunsaturated spread
175g Tate & Lyle caster sugar
2 large eggs
1 teaspoon grated orange zest
175g self–raising flour
100g ground almonds
Few drops vanilla extract
225g raspberries
2 tablespoons flaked almonds
Tate & Lyle icing sugar, for dusting


1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a 20cm loose-bottomed cake tin and line the base with parchment paper. Put the spread, caster sugar, eggs, orange zest and flour into a large bowl with the ground almonds and vanilla extract. Using an electric mixer, beat together until smooth and creamy. With a rubber spatula gently fold in the raspberries.

2. Turn the mixture into the tin and carefully level. Scatter over the flaked almonds and bake for 45-50 minutes. Test with a skewer, if it comes out clean then remove from the oven. Leave the cake to cool for 20 minutes before removing from the tin.

3. Dust with icing sugar before serving.

Tip: Butter can be used if preferred, but it must be very soft to use it in this method. Try 2 chopped peaches or 175g blueberries in this recipe for a change.

Recipe courtesy of www.tasteandsmile.com 

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