Nigella Raspberry And Almond Cake

I’ll tell you something funny — the first time I made this cake, I dropped half a punnet of raspberries on the floor, screamed, and then picked out the ones that didn’t roll under the fridge. That was six years ago. And it was still the best thing I baked that month.

This cake isn’t fussy. It’s the kind of thing you make when you want to bake without a sugar coma or a pile of frosting bowls to wash. It’s soft, nutty, a bit tart from the berries, and perfect with a cup of something warm. Or cold. Or, honestly, just with a fork standing at the kitchen counter. Nigella would approve, I reckon.

Why You’ll Love It

• That almond-raspberry combo? Silky and zingy. Never too sweet.
• It stays beautifully moist for days — if it even lasts that long.
• It’s a no-frosting-needed cake. Dust and go.
• Can totally pass for breakfast. (I’ve tested this. Thoroughly.)
• Great for guests, even better when eaten in pajamas.
• Freezes like a dream. Just don’t forget it’s in there.

Ingredients

• 200g ground almonds
• 100g plain flour
• 1½ tsp baking powder
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 300g fresh raspberries
• Powdered sugar, to finish (optional but pretty)

How to Make It

Preheat and prep your tin:

Line a 9-inch round cake tin with parchment and give it a bit of butter around the sides too. Oven goes on at 180°C (350°F).

Mix your dry bits:

In a bowl, whisk together the ground almonds, flour, and baking powder. You don’t need to be dainty — just get them combined and set aside.

Cream the butter and sugar:

Beat the butter and sugar until pale and fluffy. If your butter’s still a bit cold, microwave it for 5 seconds — just don’t melt it! Been there.

Add the eggs (slowly):

Crack in one egg at a time, beating between each. It might look like it’s curdling at some point — it’s fine. Keep going.

Fold in the dry mix:

Tip your almond-flour mix into the wet stuff. Gently stir until just mixed. No need to beat it senseless. We’re not making bread.

Add the berries:

Fold in the raspberries with a soft hand. Don’t mash them unless you want pink streaks (which, actually, is kinda lovely too).

Bake the magic:

Spoon the batter into your tin and level the top a bit. Bake for 40–45 minutes. You’ll know it’s ready when the top is golden and a skewer comes out clean.

Let it cool (a bit):

Cool in the tin for 10 minutes, then onto a rack. Dust with powdered sugar when cool — or skip it and eat warm. No judgment.

Common Mistakes and How to Dodge Them

Why is my cake dense?
You probably overmixed it. Just fold everything in gently. The almonds make it moist — don’t bully them.

Why did my raspberries sink?
Classic. You can toss them in a spoonful of flour before folding in — or don’t bother. It still tastes gorgeous.

Why is my cake greasy?
You might’ve used too much butter or not mixed enough. Use proper scales — not guesswork.

Why did the middle sink?
It likely needed a few more minutes. Ovens lie. Give it 3 more mins and test again next time.

Storage and Reheating

Fridge: Will keep 3–4 days in an airtight tin or container. I like it best on day two, oddly.
Freezer: Slice, wrap, and freeze. It’s dreamy defrosted.
Reheat: Microwave for 20–30 seconds or warm gently in the oven (covered loosely with foil).

Frequently Asked Questions

Can I use frozen raspberries?
Yep. Just toss them in still frozen to avoid soggy batter.

Can I add lemon zest?
Absolutely. A teaspoon adds brightness and pairs beautifully with the almonds.

Can I make it gluten-free?
Yes — just swap the plain flour for your favourite GF blend. Double-check the baking powder too.

What if I only have salted butter?
Go ahead, but skip the pinch of salt in the dry mix.

Nutrition Facts (Per Serving)

• Calories: 350
• Fat: 25g
• Carbs: 30g
• Protein: 8g
• Sugar: 20g
• Sodium: 150mg
• Fibre: 4g

Try More Nigella Recipes:

• Nigella Victoria Sponge
• Nigella Plum Crumble
• Nigella Pear Cake