Raspberry & almond slab cake

Raspberry & almond slab cake

Vanessa Levis

When frozen raspberries became readily available, recipes like this were developed, trying to make the most of them. A gorgeous cake, I love the way the raspberries ooze out of the top. And making it as a slab cake is a very Australian thing to do, isn’t it? It’s something to take to people.


Quantity Ingredient
250g butter, softened
275g caster sugar
1 teaspoon vanilla essence
3 eggs
150g self-raising flour, sifted
100g plain flour, sifted
1/2 cup ground almonds
a pinch of salt
2 cups frozen raspberries

Almond topping

Quantity Ingredient
50g plain flour, sifted
2 tablespoons caster sugar
30g butter, diced
1/3 cup flaked almonds


  1. Preheat the oven to 180°C. Grease a deep 22 cm square cake tin and line the base and sides with baking paper. Ensure the paper extends 2 cm above the rim of the tin.
  2. To make the almond topping, combine the flour and sugar in a small bowl. Rub in the butter with your fingertips then fork through the almonds. Set aside.
  3. Using an electric mixer, beat the butter, sugar and vanilla together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Gently fold in the combined flour, ground almonds and salt. Spread the mixture into the prepared tin and top with raspberries.
  4. Sprinkle the almond topping over the raspberries. Bake for about 1 hour or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes before lifting out carefully onto a wire rack to cool completely.


  • Blueberry & almond slab cake

    Replace the raspberries with blueberries.
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