Almond and raspberry cake

Name: Almond and raspberry cake
Cook time: 1 h
Yield: 6 servings

This gluten-free raspberry cake uses ground almonds instead of flour, which helps give it a rich flavour.

A slice of cake on a plate, with raspberries and a fork

By Saga Magazine | Published - 11 Nov 2025

This dense, gluten-free cake is made with ground almonds instead of flour. Almonds soothe and support the respiratory system, helping to remove phlegm.

Raspberries have a tonic effect on the liver, and a calming effect on the mind. Rich in antioxidants, they also support healthy vision. In traditional Chinese medicine, raspberries are used to treat impotence and infertility in men.

Cooking Time

1 hour

Serves

Ingredients

250g (9oz) butter, plus extra for greasing
250g (9oz) caster sugar
5 eggs, separated
250g (9oz) ground almonds
1 tsp vanilla extract
200g (7oz) raspberries

Method

Preheat the oven to 140°C (275°F/Gas 1). Grease a 25cm (10in) springform cake tin with the butter and line the base with baking parchment, making sure the paper is exactly the same size as the base.
Cream the butter and sugar in a large bowl. Add an egg yolk, mix well, then add a little of the ground almonds and combine well. Repeat until all the yolks and almonds have been added to the mix. Add the vanilla extract and combine well.
In a clean separate large bowl, beat the egg whites to stiff peaks with an electric hand whisk. Gently fold the egg whites into the cake mix with a metal spoon to keep the mix as fluffy and light as possible. Keep 6–12 raspberries aside to use as decoration later. Transfer half the mix to the prepared cake tin, arrange half the raspberries on top, then add the rest of the cake mix and finish with the rest of the raspberries. Don’t combine the raspberries with the cake mix, as they will break up and discolour the cake.
Bake in the oven for 45 minutes–1 hour until cooked through. To test if the cake is cooked, insert a clean skewer into the centre of the cake. If the skewer is clean when you take it out, remove the cake from the oven. If not, cook for a little longer and test again.
Place the cake on a wire rack and allow to cool. Once cool, carefully remove the springform tin and baking parchment. Decorate the top of the cake with the reserved raspberries and serve.

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