The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Jul 24, 2025
Could there possibly be a more quintessential cake to enjoy during the Summer days than a light, fruity - deliciously squidgy - raspberry cake? I’m certainly hard pushed to think of one.
This raspberry marble cake, with just a hint of rose flavouring, is a delightful variation. And it's also very simple and fuss free to make. It’s great as a dessert too. Just make a little extra raspberry and rose jam to serve with it, and add a generous dollop of crème fraiche on the top. Yum!!
THE CAKE
180g melted butter
4 tbsp sweetener*
4 eggs
200g almond flour
1 tsp baking powder
2 tbsp cream cheese
5 tbsp freeze-dried raspberries (blitzed to a powder)
2 tsp vanilla essence
½ tsp rose water
Pinch salt
FOR THE ROSE AND RASPBERRY JAM
50g frozen raspberries defrosted
½ tsp rose water
1 tsp milled sweetener*
* Natural sweetener options could include xylitol, erythritol, allulose. I used xylitol for this recipe. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Pre-heat the oven to Gas mark 4 180C/350F.
Line a 23cm cake tin with baking paper.
Mix the eggs, cream cheese, melted butter, vanilla essence, rose water and sweetener together, with a whisk or in a food processor.
In a separate bowl mix together thoroughly the almond flour, baking powder, milled freeze-dried raspberries and salt.
Add to the wet mix and blend well.
In another bowl, stir together the sweetener and rosewater into the defrosted raspberries until the raspberries have broken down to jam consistency.
Put dollops of the cake mix into the cake tin. Add spoonfuls of the raspberry jam mix in between the cake batter.
Take a skewer and move it up and down the cake tin and back and forth just a few times, so as not to overmix the jam and cake batter. Just enough until you get a lovely swirly marble effect.
Bake in the oven for approximately 20 minutes until a knife inserted into the centre of the cake comes out clean.
Cool on a wire rack.
Store in the fridge.
