Waitrose and Partners
Raspberry, chocolate & almond cake

Raspberry, chocolate & almond cake

This trio is one of Diana Henry's favourites combinations in a cake.

5 out of 5 stars(3) Rate this recipe
  • Serves8
  • CourseCake
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 150g butter, at room temperature
  • 150g soft light brown sugar
  • 2 British Blacktail Free Range Large Eggs, lightly beaten
  • 1 tsp almond extract
  • 50ml whole milk, plus more if needed
  • 125g raspberries
  • 150g self-raising flour
  • 150g ground almonds
  • ½ tsp baking powder
  • 100g 70% cocoa dark chocolate, broken into small chunks
  • 4 tbsp flaked almonds
  • Icing sugar, to dust


  1. Heat the oven to 180ºC, gas mark 4. Butter a 20cm springform cake tin, then line the base with baking parchment. Beat the butter and sugar until light and fluffy, then add the eggs a bit at a time – ensuring that each addition is well incorporated before adding the next.

  2. Add the almond extract and slowly beat in the milk. Toss the raspberries with 2 tbsp of the flour. Fold the rest of the flour, all the ground almonds and the baking powder into the batter. You want a reluctant dropping consistency, so add more milk, 1 tbsp at a time, until it’s right, then fold in the chocolate chunks, the floured raspberries and any excess flour (flouring stops the fruit sinking to the bottom of the sponge).

  3. Scrape this into the prepared tin, level the top and bake for 50 minutes, sprinkling the flaked almonds on top halfway through. Insert a skewer into the middle of the cake, if it comes out clean, the cake is done. Leave in the tin for 10 minutes, then unclasp the surround, carefully move the cake to a wire rack and leave to cool completely.

  4. Remove the base from the cake and peel off the paper, then put the cake on a serving plate. Sift a little icing sugar over the top. Serve with the cream (or cream and yogurt), sweetened with the sugar and whipped to soft peaks.


Typical values per serving when made using specific products in recipe


2,936kJ/ 707kcals



Saturated Fat












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