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Raspberry, almond and custard tray bake

Updated: May 7, 2019

When I shared this with people there seemed to be mixed opinions on adding custard to cake! However it adds a delicious creamy, vanilla edge to the cake.


250g softened butter

250g caster sugar

250g ready made custard

300g self raising flour

50g ground almonds

1/2 tsp baking powder

250g raspberries

4 eggs

4tbsp flaked almonds

1tbsp vanilla extract


Grease and like a 20 x 30cm tin or baking tray and preheat the oven to 180C/fan 160C/gas 4.

Set aside 100g of the custard for adding at the end.

Add the rest of the custard to the butter and sugar, and beat with an electric whisk until pale and fluffy.

Beat in the eggs one by one, then add the vanilla.

Fold through the flour, ground almonds and baking powder then add the batter to the tin.

Add dollops of the custard on top and scatter over the raspberries, dot over dollops of the reserved custard then top with the flakes almonds.

Bake for 30-35 minutes or until a skewer comes out clean.

Once cool slice into chunks.

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