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Raspberry, lemon and almond cake

  • Author: Erin Clarkson
  • Yield: Makes one six inch, three layered cake 1x


Raspberry, lemon and almond cake



Raspberry, lemon and Almond Cake

  • 340g (3 sticks) unsalted butter, at room temperature
  • 175g (¾ cup plus 2 Tbsp) sugar
  • 150g (½ cup) maple syrup
  • 6 eggs, at room temperature
  • 200g (2 ½ cups) almond meal
  • 200g (1 ¼ cups) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract or vanilla bean paste
  • Juice and zest of 2 lemons
  • 225g (8oz) fresh or frozen Raspberries

Vanilla Swiss meringue buttercream

  • 105g (3.7oz) egg whites
  • 105g (3.7oz) sugar
  • 1 Tbsp vanilla bean paste
  • 3 sticks (340g) unsalted butter, at room temperature

To Garnish (optional)

  • 225g (8oz) Fresh Raspberries
  • Fresh flowers



  1. Preheat the oven to 350f/180c. Grease and flour three 6-inch baking tins and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla and maple syrup and beat well. Add the eggs, one at a time, beating well after each addition. 
  3. Sift in the flour, baking powder and almond meal, and mix briefly to combine. Add the lemon juice and zest, and mix until combined. 
  4. Divide the batter between the three tins, spreading out using the back of a spoon to flatten. Divide the raspberries between the three cakes, sprinkling over the surface of the cake, and pressing down lightly. 
  5. Bake the cakes for 30-40 minutes, or until the cake springs back lightly to the touch, and a cake tester or skewer inserted in the middle of the cake comes out clean. 
  6. Remove from the oven and cool for 15 minutes in the tin. Turn onto a wire rack and allow to cool completely. 


  1. In the bowl of stand mixer, combine egg whites, vanilla, and sugar. Whisk briefly until combined. Place the bowl of the mixer over a small saucepan of water, taking care that the water does not touch the bowl. Turn the heat to medium. 
  2. Whisking occasionally to prevent the egg white cooking, bring the egg mixture to 150f/65c. Place the bowl back onto the mixer, fitted with the whisk attachment, and whip on high speed until the mixture has doubled in volume and is completely cool. Feel the outside of the bowl with your hands - there should be no trace of heat left (this is especially important for the next step to ensure that the butter does not melt when you add it). Cooling may take up to 20 minutes. 
  3. Once the bowl is cool, with the motor running, add the butter one chunk at a time, incorporating well between each addition. If the mixture looks curdled/melted, do not worry, just continue whipping and it will come together. Whip until the buttercream is smooth and silky. Switch to the paddle attachment and whip on low for a few minutes to help eliminate any large air bubbles.


  1. If necessary, level off the cakes using a bread knife. Fit a piping bag with a large open star tip (I used an Ateco 827 tip), and fill with buttercream. Place the first layer of cake on a turntable or cake stand. Pipe a layer of 'blobs' onto the first layer. Top with a small handful of raspberries. Place the second layer of cake on the first, and repeat the process with the buttercream and raspberries. Place the final layer on top, and smooth a thin layer of buttercream over the top of the cake using an offset spatula. Top with fresh raspberries, fresh raspberries and flowers, or your choice of decoration. Store in the fridge. Remove from the fridge 1 hour before serving.


Cake recipe adapted from The Caker