Raspberry and Almond Cake

DessertServes 8

With raspberry season in full swing, take the opportunity to put these delicious berries to good use with this Raspberry and Almond Cake recipe from the team at Jervaulx Abbey Tearooms near Leyburn.  Both gluten and dairy-free, this cake was awarded the top honour in the Best Free From Product category at the Deliciouslyorkshire Taste Awards. The Abbey itself has recently reopened to visitors and this recipe is taken from the tearoom’s own recipe book, In Their Footsteps which celebrates the Burdon family’s 25 years of baking heritage at the historic site. For more information visit their website www.jervaulxabbey.com


6oz/170g dairy-free spread

6oz/170g caster sugar

1⁄2 teaspoon vanilla extract

3 large eggs

3oz/85g wheat and gluten-free self-raising flour

1 teaspoon xanthan gum

1⁄2 teaspoon gluten-free baking powder

4oz/113g ground almonds

6oz/170g fresh or frozen raspberries


  1. Preheat the oven to 180°c/160°c Fan and line the base of an 8 inch tin with baking parchment.
  2. Cream the dairy-free spread, caster sugar and vanilla extract together until light and fluffy, then gradually add the eggs one at a time. Don’t worry if the mixture starts to curdle.
  3. Slowly fold in the flour, xanthan gum, baking powder and ground almonds, taking care not to knock out the air.
  4. Gently fold in the raspberries, taking care not to break them up, then spoon the mixture into the prepared tin and level out with the back of a spoon.
  5. Bake for between 60 -75 minutes or until a skewer comes out clean from the centre of the cake.
  6. Remove the cake from the oven and leave to cool, then dust with icing sugar just before serving. This cake is delicious with dairy free ice cream and freezes well if you’re not going to eat it on the day.