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Raspberry, Orange and Almond Traybake

October 22, 2012


One of the things that you may have noticed about my style of cooking is that it tends towards the rustic end of the food-spectrum. Though I often find cakes with heaps of pretty icing and delicate touches rather impressive, they can also appear a little intimidating, or bring out the misanthropic person buried not-so-deep within; what baking inadequacy is being hidden under this particular fold of sugar? I will concede, of course, that the latter is probably very often an unfair reaction but still, my personal taste tends towards cakes with an honest, homely appearance. This spiel isn’t intended to offend anyone, many of you are truly spectacularly talented when it comes to icing and decorating cakes; it simply isn’t my way of doing things. Take this cake, for instance, it is simple, comforting and extremely delicious – baking, perhaps, as it was intended.

One thing I have talked rather a lot about over the past year is flavour combinations. Join the wrong ingredients together in one concoction and you’re probably going to end up with hazardous waste. However, I find that when pairing berries, of most varieties, with any citrus fruit, it is rather difficult to stray from the downright delicious. Insipidity will always be but a distant and meek whimper on the horizon of your gastronomic view, as long as one’s tongue is accompanied by a berry and an orange. The addition of ground almonds simply provides the proverbial (and rather ironic) icing on the cake!

You’ll be glad to know that I’ve found the light source in my new flat adequate, though a little more equipment will be necessary – this should appear within the next seven days. Still, it keeps me in business and the desires of you lot at least partly satiated. Indeed, I’ve spent what seems to be the entire weekend cooking – there’s plenty in store! But for now, enjoy this fabulous, rustic, but not overly seductive traybake.

P.S. I realise it isn’t raspberry season, but these were reduced to 25 pence! How could one not give in?!

Raspberry, Orange and Almond Traybake

Makes 15-20 slices


• 250g butter, salted preferably

• 175g golden caster sugar

• 5 medium eggs

• The zest of 1 orange and the juice of half

• 75g ground almonds

• 275g self-raising flour, sifted

• 150g raspberries

• A sprinkling of wholemeal oats


1. Preheat the oven to 180C and grease a square cake tin (22x22cm). Cream together the butter and sugar, beat in the eggs one by one and gently fold in the zest, juice, almonds and flour.


2. Pour roughly half the batter into the prepared tin, scatter the raspberries over the top and then cover with the remaining mixture. Sprinkle over a few oats and pop in the oven to bake for 45-55 minutes – it is cooked when brown and a knife emerges clean from its depths.



3. Leave to cool for 10 minutes before turning out. It is best to allow it to cool fully at this point, but I didn’t and it was perfect!


Cost: Raspberries aren’t the cheapest ingredients, which is why I recommend buying them only when they are in season or heavily reduced. Still, I have to stick to my proverbial guns, so I shall be honest about the price – this entire cake, which is massive, should set one back no more than £4.20 (with full price raspberries). Rather a lot for this blog, but still, it does make an absurd amount of cake!

131 Comments leave one →
  1. October 22, 2012 5:05 pm

    What an absolutely gorgeous color from all the eggs! Care to send me a piece to enjoy after lunch? I’ll be eating in about an hour…

  2. October 22, 2012 5:09 pm

    My husband would love his! Almonds are his favorite!

  3. October 22, 2012 5:22 pm

    This looks mouthwateringly beautiful!! thanks for sharing the recipe!


  4. October 22, 2012 5:31 pm

    Wonderful! I wholly approve of the new lighting even if it isn’t perfect yet 🙂 this humble little cake is right up my alley too! Looks yummy Nick!

  5. October 22, 2012 5:48 pm

    This looks desperately tempting, I too am not an icing-on-the-cake maker but my excuse is laziness. This is a beautiful shot Fruge. Very, very pretty. Enticing.. c

  6. sowninpeace permalink
    October 22, 2012 6:14 pm

    Your pics look great! And i make something very similar with cranberries a bit more pricy than raspberries but this being thanksgiving on this side of the pond are readily avail…:)

  7. October 22, 2012 6:25 pm

    Looks purely wonderful! Definitely one to make soon. (I have a stash of raspberries in my freezer, which I had actually forgotten about until now! 😉 )

  8. October 22, 2012 7:31 pm

    Frugal, it’s beautiful! And you’re absolutely right, this trumps a fancy frosted cake any day. Your lighting looks fantastic and that pine table isn’t too shabby 😉

    • October 24, 2012 7:46 pm

      Thanks, Somer! it really does! I’m notsure about pine… might need to get a fancy plank.

      • October 30, 2012 4:51 pm

        How does one make a plank any way? Paint it, then sand it to make it look aged?

      • November 3, 2012 7:11 pm

        I think so, Somer!

  9. October 22, 2012 7:35 pm

    I totally agree with you: when I bake a cake, it tends to be a rustic, comforting treat rather than a prettyfied one.
    This one looks delicious! And as usual your writing is a delight too!

  10. October 22, 2012 8:06 pm

    Completely agree with your approach to cakes, it’s all about the ingredients and not the decoration– although you do have to have some skill to ice like a pro!

  11. October 22, 2012 8:35 pm

    I feel you on the lighting issues (although if you hadn’t said anything, I wouldn’t have noticed). What equipment do you have coming?

    (Oh yeah, the cake looks pretty great, as well 😉 )

    • October 24, 2012 7:46 pm

      Thanks :). More info coming soon, Korena – though there is a little in my latest post.

  12. October 22, 2012 8:36 pm

    I have never been one for cake for cakes sake. If its cake sliding down my digestive tract it has to be CAKE! And this baby is just such a cake. I don’t like icing, I don’t like messing about with fiddly things…I hate oversweet chemical laced ingredients and this cake is sublime looking. I think I am going to have to make Steve one today it looks that good! No raspberries here yet but who cares…I can find some other fruit to approximate. What a coup! I am endlessly glad that I found this blog out there in the ether because that little bit of gourmet food Anthony Bourdain appreciation that resides in my homesteading vegan soul needs to be fed and your blog is just the ticket :). Viva la gourmet! 🙂

    • October 24, 2012 7:45 pm

      I’ll have to watch a bit of this Bourdain chap. This definitely is CAKE… not simply cake… Apricots work well too.

      • October 24, 2012 7:59 pm

        I prefer to eat my apricots perfectly ripe from the tree BUT this CAKE might just be the conversion factor for my cooked fruit phobia 🙂

      • October 24, 2012 8:27 pm

        OH, but dried apricots are so delicious 😀

  13. October 22, 2012 9:12 pm

    I never leave my cake to cool completely. I don’t think anyone should. It looks delicious!

    • October 24, 2012 7:43 pm

      More than anything, it’s really hard to leave it to cool – I want to eat it.

  14. October 22, 2012 9:24 pm

    Simple. Beautiful. Delicious! Happy to know you’re getting settled in your new place.

    I’m with Korena–I’d love to know more about your lighting challenges and what creative solutions you’ve come up with.

    • October 24, 2012 7:43 pm

      Thanks! There’ a bit about my lighting in my recent post, but more to come!

  15. October 22, 2012 9:50 pm

    Love the flavor combo. Your cake looks delicious!

  16. October 22, 2012 9:51 pm

    What a lovely cake!

  17. October 22, 2012 10:16 pm

    Looks great! Will try soon. cheers!

  18. October 22, 2012 11:19 pm

    Such homey deliciousness!

  19. October 22, 2012 11:21 pm

    I’m a rustic baker also… not fussed on eating and can’t be bothered with icing or fancy appearance, just good cake from whole ingredients. Your recipe is similar but better than a multi-purpose recipe I’ve been using, and it will now be my new go to 🙂

  20. petit4chocolatier permalink
    October 23, 2012 12:15 am

    Exquisite cake! I love the raspberries, orange and almonds together!
    I could not tell that you need more lighting. The pictures are remarkable.

    I wish to reblog this link on my reblog page : )

  21. October 23, 2012 12:55 am

    Help! I know caster sugar but don’t know golden….please clarify. This just looks so very good. I think it is going to be the birthday cake I make myself this year!

  22. October 23, 2012 1:07 am

    Such a perfect combination of flavors in that wee slice.. I’ll have one.. or two pieces please:D I’m certain there are far fewer calories here as well.. not that having a second piece wouldn’t make up for that. Glad to see you found a lit corner.. and curious to see what equipment you find. I’ve looked forever. The light box seems small and restricting to me.. and those large shielded lights seem gargantuan for my space.

    • October 24, 2012 7:41 pm

      Hehe – thanks, Barbara! Yes, there aren’t too many :D. I’ll let everyone know soon enough. 😀

  23. October 23, 2012 1:13 am

    Woo HOO! I got to this before a thousand others! Didn’t even have time to take a nap. Looks awesome! Love the plates!

  24. October 23, 2012 1:55 am

    Delish! Can’t wait to make it this weekend. Thanks for sharing Frugal.

  25. October 23, 2012 2:47 am

    Looks like something my crew would enjoy! I will be trying this one soon.

  26. October 23, 2012 2:56 am

    Nice cake! I love almond meal and orange flavours together. By the way, as far as your misanthropic side goes, it’s not icing you have to watch out for… I have an expression ‘icing sugar hides a myriad of sins’. If you see a cake/slice etc covered in the stuff… you now know why.

  27. October 23, 2012 3:25 am

    I’m with you on that one. I much prefer a good rustic-looking cake with no icing or decorations. I even usually take the icing off if there’s any, I find it way too sweet and think it ruins the cake for me. That’s just me though, I love how pretty they look with icing, but I’m a sweet tooth who doesn’t things too sweet. Maybe I’m just confused, haha!
    This cake looks delicious. I can never say no to a cake with almonds in it. Yum!

    • October 24, 2012 7:37 pm

      Awesome :). Yes, I put a lot less sugar in this than other traybake recipes do too – just doesn’t need it! Almonds are such a great addition to any cake.

  28. October 23, 2012 4:18 am

    Reblogged this on deliciouscravings.

  29. October 23, 2012 4:41 am

    I too can appreciate a pretty cake, but to be honest, cakes like these (or “traybakes” as you call them, love that!) are my preference to eat! Now, if only I can get my hands on some raspberries!

    • October 24, 2012 7:36 pm

      Traybake is a term for an all together, no layer, no faff cake :D. You could use most berries or similar fruits really. Apricots would work well.

  30. October 23, 2012 5:39 am

    Nothing beats a simply delicious cake like this. Frosting usually hides a multitude of sins anyway. This looks delicious. No raspberries in my house but I have a punnet of blueberries kicking around. Now I just need to decide whether to orange them or lemon them.
    Lovely photos!!!!

  31. October 23, 2012 8:06 am

    This looks wonderful! I like the look of this one, even if it’s not flashy!

  32. October 23, 2012 8:50 am

    I agree with you! I’m not an icing frosting whipping cream person as well. I like good old-fashioned home baked cakes. Looks absolutely delicious!!

  33. October 23, 2012 9:20 am

    great recipe, this cake looks really delicious, I love raspberry and almond together!

  34. October 23, 2012 9:48 am

    I only ever bake these sort of cakes! I love having a slab of cake waiting for me in the oven 🙂

  35. October 23, 2012 12:59 pm

    What a bargain your raspberries were – and what a great traybake, looks delicious!

  36. October 23, 2012 1:21 pm

    Looks delicious! Can’t wait to try it!

  37. October 23, 2012 1:24 pm

    I love to bake cakes but there are times when I want to do something simple and delicious. I think this post certainly fits that description. Yummy!!!!!!!!!!!!1

  38. October 23, 2012 5:47 pm

    That sounds delicious!!! You always come up with the best recipes. 🙂

  39. October 23, 2012 5:56 pm

    Yum! I agree with your first paragraph, it describes me as well!

  40. October 24, 2012 6:11 am

    This looks so good! I love the raspberry color and I completely understand going with what’s on sale.

  41. October 24, 2012 12:14 pm

    I have to agree with you and I’m certain my boyfriend would also. People around me seem to appreciate more a cake that looks like it was really made at home and not bought at a fancy patisserie, overdosed with frosting/icing/decoration. They would definitely love this cake, looks great! And don’t worry too much about lighting, this photo looks awesome as well.

    • October 24, 2012 6:49 pm

      Oh good! Exactly – I just want the cake! I know, I’m not as worried about lighting as I was last week.

  42. October 24, 2012 1:15 pm

    Oh, gorgeous – I’ll definitely be trying this. Rustic cakes tend to taste better, too, and they have that home-made texture – not too dense and rich and not cotton wool, either.

    • October 24, 2012 6:49 pm

      Thanks, Catherine! This cake was pretty light, but yes, not like cotton wool. 😀

  43. October 24, 2012 4:21 pm

    Argh, Frugalfeeding! I was late to read this post! I just finished my raspberries last night! Poor me.

    I got 3 packs reduced price of raspberries from ASDA for only 10p! LOL.

    I’ll have to save this your recipe. Thanks for sharing it. 🙂

    Btw I’ve made your chocolate banana cake recipe and they are just absolutely fantastic! I added some walnuts as I always do with Delia’s recipe. I’ll make another one but perhaps I need to add one egg more as stated in the recipe since the batter seems like too heavy. 🙂

    • October 24, 2012 6:48 pm

      Oh no! Still, how very cheap and frugal!

      Thanks! I’m glad you enjoyed! Yes, try again!

  44. October 24, 2012 5:26 pm

    It looks pretty seductive to me! 🙂

  45. October 24, 2012 9:56 pm

    Just saw this cake on FG. It’s gorgeous and looks moist and perfect!

  46. October 24, 2012 9:57 pm

    Awesome colours and a beautiful looking cake.

  47. Our Adventure in Croatia permalink
    October 27, 2012 9:24 pm

    hey Frugalfeeding, cake looks delicious and pictures beautifully shot. And I am glad you measure in metrics… 🙂

  48. October 27, 2012 11:01 pm

    As you (I) get older you tend to want to enjoy your food without all the fiddling around that takes up valuable time. Don’t apologise for rustic, your cake looks delicious.

  49. October 28, 2012 10:03 am

    Frozen fruit has its uses! 🙂

  50. dianeroark permalink
    October 28, 2012 7:16 pm

    What a great combination! It looks wonderful. Blessings, Diane Roark

  51. October 28, 2012 8:52 pm

    Your food looks so amazing! I can’t wait to try your recipes. Thanks for stopping by my blog and liking my toasted pumpkin seed recipe. Seeing yours, I’m flattered!

  52. October 29, 2012 2:47 pm

    This looks fantastic!!!

  53. October 30, 2012 8:18 pm

    Your pictures are so beautiful! The recipes look delicious as well. It is nice to find your blog. Thank you for sharing.

  54. erin permalink
    November 2, 2012 1:07 am

    I seriously love decorating baked goods [I suck at it, but I love it].. but when it comes to eating them.. this one looks way more delicious than anything frosting-laden in my opinion. Yuummmm!

  55. November 15, 2012 11:00 am

    Thanks for stopping by my blog and liking my post. This tray bake is right up my street, the only issue are the fresh raspberries. I live in India and we don’t get those here. Would dry raspberries be fine?

    • November 18, 2012 10:24 pm

      No problem! I have no idea… give them a go – it’ll taste delicious, I’m sure.

  56. November 19, 2012 10:29 pm

    This looks so good! My kind of cake. I may have to try to adapt this to a sugar-free version for my diabetic daughter. Looks like it would be worth it. I like the “hidden” berries;a nice twist. Glad I found your blog. It always makes me hungry when I look at it. Thanks for “liking” my stuff too. (I was kind of surprised to hear you say something about your lighting. I think your photos look great–what I someday aspire to do with mine, if I ever get time!)

  57. November 24, 2012 12:31 pm

    It’s definitely a winner, I’ve just baked it for the third time! 🙂

  58. December 4, 2012 11:10 am

    Just lovely! This looks like it needs to be demolished, all in one afternoon, with plenty of tea.

  59. December 8, 2012 11:43 am

    I bet those would be just delightful! I am a lover of all things baked and cran-orange flavored. This I must try!

  60. Cafetería Ya-Ya permalink
    February 24, 2013 11:00 am

    Perfect with frozen raspberries, too. Thanks!!


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