Tag Archives: tray bake

Raspberry, lemon and almond tray bake

I was invited to a friend’s house-warming party at the weekend and was excited to see her new place after months of hearing about it. Fitting with all my expectations, it was a cute little cottage that was exactly as I imagined – cosy and quirky with sloped floors and ceilings, and a wood burner to make it even more inviting.

A friend from work, she had invited all of our work girls and a couple of others we know – all of us keen bakers – and with so many of us travelling quite a distance to get there, we turned away from the wine we would have loved for what turned into a bit of a cake party! I decided to make one of my favourite cake recipes to share, while others made cake lollies, stout cake and banana cake – all very tasty!

I went for Raspberry, lemon and almond tray bake – a sweet almond cake topped with tart raspberries that makes a moreish treat!

The ingredients are:

  • 125g plain flour
  • 200g caster sugar
  • 150g unsalted butter
  • 75g ground almonds
  • 1tsp baking powder
  • 1tsp vanilla extract
  • juice of one lemon (3tbsp)
  • 2 large eggs
  • 200g fresh raspberries
  • icing sugar, to dust


  1. Preheat the oven to 180 degrees (350 F/Gas 4). Line the base and sides of the cake tine with baking parchment.
  2. Sift the flower into a bowl, add the baking powder and ground almonds, and mix well.
  3. In a pan, melt the butter, sugar and lemon juice together, stirring until well combined.
  4. Stir the syrupy mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, then mix until smooth and well-combined.
  5. Pour into the tin, then scatter the raspberries over the top. Bake for 35-40 minutes, or until golden, when a skewer inserted into the cake comes out clean.
  6. Cool in the tine for 10 minutes, then turn out and cool completely on a wire rack. Dust icing sugar on top before serving, then cut into rectangles.