Almond and raspberry love cake

Almond and Raspberry Love Cake recipe

An easy recipe that kids can help make (and decorate) for someone they love.

Happy Valentine’s Day!

Here’s a delicious recipe for almond and raspberry ‘love’ cake that I recently guest-posted at Red Ted Art (using dessicated coconut instead of ground almonds).  You can choose to make this as a tray bake, or cupcakes (the mixture is a sponge base, so works for both) and it’s so easy, even very small children can help with the baking and decorating.  As we all know, the way to a man (and a toddler)’s heart, is through their stomach!

Almond and raspberry love cake

To make Almond and Raspberry love cake, you will need: 

For the cake

– 175g self-raising flour
– 2 heaped tablespoons of ground almonds
– 140g caster sugar
– 140g soft butter (if you’re like me and forget to take it out of the fridge, just pop it in the microwave for 10-15 seconds)
– ½ teaspoon of vanilla extract
– 2 large eggs
– approx. 4 tablespoons of milk
– 120g fresh or frozen raspberries

For the icing:

– 300g icing sugar
– 100g soft butter
– zest of ½ a lemon
– a few drops of pink food colouring (or 1 drop of red)
– OPTIONAL: Some red ready-to roll fondant icing
– OPTIONAL: Chocolate chips, hundreds and thousands or similar.

All you need is cake

How-to make Almond and Raspberry Love Cake:

  • Beat all the cake ingredients except the raspberries together until light and fluffy
  • Fold in the raspberries and spoon the mixture into a small (approx. 20cm x 30cm), lined baking tray, OR 12x cupcake cases.
  • Bake in the oven for 12-18 minutes (the tray bake will need slightly longer than the cupcakes, but keep an eye on them, as with all baking)!
  • Meanwhile, beat the icing sugar, butter, food colouring and lemon zest together until smooth.  If the icing is too thick and not combining, add a tiny bit of warm water.
  • Once the cake is ready, leave to cool completely, then ice.
  • OPTIONAL: for the tray bake, you can roll out the fondant/sugarpaste icing and use cookie cutters to write a message, or add heart shapes.
  • OPTIONAL: for the cupcakes you can add chocolate chips or sprinkles.

Pickle helped to bake this and it was definitely made with love… x

Pickle chef

'Almond and Raspberry Love Cake recipe' have 33 comments

  1. February 14, 2014 @ 6:07 am Kate Williams

    Awwwww! Those pics with the chefs hat! Cake looks lovely too 🙂


    • February 15, 2014 @ 10:05 pm Hodge Podge

      Thanks Kate! I can’t get him to cook without the hat (and spaceship apron) 😉


  2. February 14, 2014 @ 11:48 am Steph (@imcountingufoz)

    Wow! That looks so utterly delicious!


  3. February 14, 2014 @ 11:50 am Jen aka The Mad House

    That cakes sounds delicious. I love anything with almond in.


    • February 15, 2014 @ 10:09 pm Hodge Podge

      Me too! I also find it stops the cake from going dry too quickly, so you can enjoy it for longer (IF you don’t eat it all immediately)…


  4. February 14, 2014 @ 1:51 pm mellissa williams

    Bookmarked! What a scrummy looking cake I love!


  5. February 14, 2014 @ 2:01 pm Globalmouse

    Yummy, that cake looks great – perfect for these cold, wintry days!! Love the pictures with the chef’s hat!!


    • February 15, 2014 @ 10:12 pm Hodge Podge

      Absolutely – no bikini diets needed in this weather…


  6. February 14, 2014 @ 2:14 pm VaiChin @ Rambling Through Parenthood

    Your little Chef looks adorable. I can see the cake Was made with love! Could so do with a slice right now 🙂


    • February 15, 2014 @ 10:14 pm Hodge Podge

      Thank you – he does love baking (especially tasting) 😉


  7. February 14, 2014 @ 5:20 pm Orli D

    Well, I have to be honest and tell you that the way to my heart is also paved with cakes 🙂 and this one looks like one that could lead to true love 😉


  8. February 14, 2014 @ 6:25 pm Mammasaurus

    Ooo you had me at the word cake! This looks yummy!


  9. February 14, 2014 @ 6:58 pm You Baby Me Mummy

    Ooh that looks scrummy. I will definitely give that a go x


  10. February 14, 2014 @ 7:18 pm Mummy of Two

    They look delicious! I love raspberries and almonds so will definitely have to give them a try.


    • February 15, 2014 @ 10:18 pm Hodge Podge

      Don’t forget that you can make it any time of year if you use frozen raspberries 🙂


  11. February 14, 2014 @ 10:04 pm Priya

    Oooo my toddler would love the pink icing on this!


    • February 15, 2014 @ 10:21 pm Hodge Podge

      Who wouldn’t? 😉
      BTW – if you’re watching the E-numbers, you can purée some extra raspberries and use those to colour the icing (if you do this, you don’t need to add any water).


  12. February 15, 2014 @ 7:12 am Kara

    now my tummy is rumbling!


  13. February 15, 2014 @ 2:43 pm Sam @happyhomebird

    How gorgeous does this look! I love the taste of almond. Pinning this to try at some point. Thank you


  14. February 15, 2014 @ 7:55 pm intheplayroom

    looks delicious! and your little one looks so cute in the chefs hat 🙂


  15. February 15, 2014 @ 9:08 pm Charlotte

    I love that cake quote! 😉 and great pictures 🙂 x


  16. February 16, 2014 @ 1:33 am little man's mum

    Oh that cake looks gorgeous. I’m adding it to my list of cakes to make. I quite like the sound of the one with coconut too.


    • February 16, 2014 @ 9:48 pm Hodge Podge

      It is yummy with either – just depends on your personal preference/allergies… 😉


  17. February 19, 2014 @ 12:49 am agatapokutycka

    Oh, it looks so yummy… I like the flavor combination…
    I bet is tastes like a piece of heaven


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