Almond and raspberry ripple cake

Name: Almond and raspberry ripple cake
Cook time: 1 h 30 min
Yield: 8
Cuisine: Modern Australian
Ingredients: 350g frozen raspberries; 2-3 tbsp caster sugar; 1-2 tsp lemon juice (zest the lemon first for the cake batter); tiny pinch of salt

Helen Goh

May 1, 2026

Decorate the cake with fresh raspberries and edible flowers.William Meppem

easyTime:1-2 hoursServes:8

This is a delicious almond butter cake, perfect for Mother’s Day with its marbled interior and pink icing. Fresh raspberries tend to be firmer and drier at this time of the year, so I use frozen berries, which collapse readily in the pan, releasing their colour and juice to create a more generous puree for the swirls.

For the decoration, keep it simple. If you happen upon some good fresh raspberries, scatter a few over the icing just before serving, along with a light sprinkling of edible flowers.

Ingredients

For the raspberry puree

350g frozen raspberries
2-3 tbsp caster sugar
1-2 tsp lemon juice (zest the lemon first for the cake batter)
tiny pinch of salt

For the cake

250g unsalted butter, at room temperature
250g caster sugar
finely grated zest from 1 large lemon
4 large eggs, at room temperature, lightly beaten
120g self-raising flour
¼ tsp fine sea salt
140g almond meal
¼ tsp good-quality almond extract (or 1 tsp vanilla extract)

For the icing

200g icing sugar, sifted
50g raspberry puree
3-4 tsp lemon juice
tiny pinch of salt

Method

Make the raspberry puree

Step 1
For the raspberry puree, place all ingredients in a small saucepan over low heat. Once the raspberries have defrosted, increase to medium heat and simmer for 4-6 minutes until thickened to the consistency of loose jam.
Step 2
Strain through a fine sieve, discarding the seeds. Cool completely. You should have about 150g of puree. Reserve 50g for the icing.

Make the cake

Step 1
Line the base and sides of a 20cm cake tin with baking paper. Set aside. Preheat the oven to 170C fan-forced (190C conventional).
Step 2
Place the butter, 250g caster sugar and lemon zest in the bowl of an electric mixer and beat until pale and slightly fluffy (about 3 minutes). With the mixer running on medium speed, gradually add the eggs, allowing each addition to incorporate before adding the next. It might look a little curdled, but don’t worry: this won’t affect the final result.
Step 3
In a separate bowl, whisk together the flour and salt, then stir in the almond meal. Reduce the mixer speed to low and add these dry ingredients to the egg mixture, mixing just until combined. Add the almond (or vanilla) extract and beat just until combined.
Step 4
Spoon half the batter into the prepared tin and smooth it gently to the edges. Use a teaspoon to dollop about 50g of the cooled raspberry puree on top, then spread the remaining batter over it, trying not disturb the layer beneath.
Step 5
Dollop the remaining 50g of puree on top, then plunge a small knife into the cake and make three or four broad swirls – as though you are drawing the figure 8. Stop while the ribbons are still clearly visible; overworking will blur the marbling.
Step 6
Bake for about 50 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean (a little raspberry on the skewer is fine). The surface should feel set with a slight spring when pressed lightly. Leave the cake to cool completely in the tin before icing.

Make the icing

Step 1
While the cake is cooling, make the icing by whisking together the icing sugar, the reserved 50g raspberry puree, the lemon juice and salt until thick, smooth and spreadable. It should hold its shape softly rather than run. If needed, add a few extra drops of lemon juice to loosen.
Step 2
Turn the cake out of the tin and spread the icing generously on top. Allow it to set slightly before decorating with a few fresh raspberries and small edible flowers.

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