A raspberry cake to enjoy with family

Last weekend Tim and I flew to Brisbane for the long weekend to visit my parents, brother, sister-in-law, niece and nephews. We made some good memories that weekend playing games (the kids especially liked water balloon olympics and Tip-Toys-on-Tim), going to Little Athletics, swimming in the pool, watching Marie Kondo, backyard cricket, bush walks, cooking and eating some yummy food. I caught up with some good friends at Hub Café Kitchen in Ashgrove and enjoyed a refreshing iced chocolate on a hot summer’s day.

Small croissants

My 9 year old niece helped me attempt to make some croissants over a two-day period. Everyone was looking forward to eating them for morning tea on Monday morning. They turned out ok they were just didn’t really rise! Something to keep practicing.

On Sunday afternoon I made this beautiful Raspberry Cake from Kathy Tsaples’ book Sweet Greek Life: My Shared Table. We enjoyed eating it for dessert while watching the not-so-exciting men’s final at the Australian Open. The cake is delightfully moist. It’s Gluten Free and easy to make, although I did wonder if it needed 12 eggs! The recipe suggests cooking it for an hour but in the end I probably cooked it for 1 and a half hours. I did note the edges of the cake were crusted a bit. The lemon icing was lovely and topped off with pomegranates which I just love. I didn’t add rose petals or pistachio slivers to the icing although that probably would have been nice.

So below is the recipe from Sweet Greek Life: My Shared Table which is republished with permission. You can purchase the lovely book from Melbourne Books.


  • 200g fresh or frozen raspberries
  • 12 eggs
  • 500g caster sugar
  • 500g almond meal, plus extra
  • 2 tsp baking powder
  • ¼ tsp salt


  • 2 cups icing sugar
  • 2 tbsp lemon juice, strained


  • Seeds of 1 pomegranate
  • 2 tbsp dried rose petals
  • 2 tbsp pistachio slivers, lightly toasted


Preheat the over to 180°C/160°C fan-forced. Butter a 25-centimetre round cake tin and sprinkle it with almond meal, flour or gluten-free flour if required.

Pulse the raspberries in a food processor until they are a fine purée. In a large bowl, whisk the eggs and sugar together. Add the raspberry pulp and mix thoroughly. Add the almond meal, baking powder and salt, and combine thoroughly.

Leave the Batter to rest for 10 minutes, then pour it into the prepared tin and bake for 1 hour, or until a skewer inserted in the middle comes out clean. Remove from the oven and cool on a rack.

Make the icing by mixing the icing sugar with 1 tablespoon of the lemon juice, gradually adding more lemon juice as necessary to achieve a drizzling consistency. When the cake has cooled, pour the icing over the top and let it drip down the sides. Decorate with the pomegranate seeds, rose petals and pistachio slivers.

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