Description
A delightful Raspberry Custard Cake that combines a soft, buttery sponge with tangy raspberries and creamy custard dollops. This easy-to-make bake features ground almonds for a subtle nutty flavor and a golden fluffy texture, perfect for teatime or dessert.
Ingredients
Cake Batter
- 250g butter, softened, plus extra for the tin
- 150g ready-made long-life custard
- 250g golden caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 300g self-raising flour
- 50g ground almonds
- ½ tsp baking powder
Topping
- 250g raspberries
- 100g reserved ready-made long-life custard
- 2 tbsp flaked almonds
- Icing sugar, for dusting
Instructions
- Prepare the oven and tin: Heat the oven to 180C (fan 160C, gas mark 4). Butter a 20 x 30cm baking tin thoroughly and line it with baking parchment to prevent sticking.
- Mix the batter: Reserve 100g of custard for topping. In a large bowl, combine the remaining 150g custard with the softened butter and golden caster sugar. Use an electric whisk to beat the mixture until it becomes pale and fluffy, ensuring air is incorporated for a light sponge. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add aroma.
- Combine dry ingredients: In a separate bowl, whisk together the self-raising flour, ground almonds, and baking powder. Gently fold these dry ingredients into the wet custard mixture, taking care to maintain the batter’s lightness.
- Assemble the cake: Spoon the batter into the prepared tin, spreading it evenly but leaving the top slightly rough for texture. Scatter the fresh raspberries evenly over the batter surface. Dot spoonfuls of the reserved 100g custard over the raspberries. Finally, sprinkle the flaked almonds on top for a crunchy finish.
- Bake the cake: Place the tin in the preheated oven and bake for 30-35 minutes. The cake is done when a skewer inserted in the center comes out clean, and the top is golden brown.
- Cool and serve: Allow the cake to cool completely in the tin. Once cooled, cut into 20 generous chunks. Dust lightly with icing sugar before serving to add a touch of sweetness and an elegant finish.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
- Folding the flour mixture gently helps keep the cake light and airy.
- Use fresh or frozen raspberries for versatility, but thaw frozen raspberries to avoid excess moisture.
- The reserved custard adds creamy pockets inside the cake, enhancing moisture and flavor.
- Flaked almonds on top provide extra crunch and a toasty flavor contrast.
- Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
