Almond and raspberry ripple cake
This recipe for almond and raspberry ripple cake features a moist almond butter base with swirls of raspberry puree and a pink raspberry icing, making it a visually appealing dessert suitable for occasions like Mother's Day. The recipe uses frozen raspberries to create a vibrant puree that both swirls into the cake and flavors the icing. Decorated simply with fresh raspberries and edible flowers, it balances flavor and presentation with ease.
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AdvertisementGood Food logoRecipesBakingAlmond and raspberry ripple cakeHelen GohMay 1, 2026SaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.PrintShareAdvertisementDecorate the cake with fresh raspberries and edible flowers.William MeppemeasyTime:1-2 hoursServes:8BakingBerriesEggsNutsModern AustralianCakeDessertMother's DayMorning & afternoon teaPicnicGood WeekendKids cookingThis 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.
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