Raspberry Torte


And the light will come, piercing my eyes
Out of the sky, out of the grey
Come blinding and searing these eyes
Out of the grey, grey sky. 

By Poet Grace Hutton

It’s a bleak dreary morning and I am sitting watching raindrops drip slowly down my window, longing for the bright sunshine of summer. The sky is a thick blanket of grey. Suffocating.       

How I long for the light to change, the curtain of grey to be drawn back and the golden sun to warm my skin and lift my heart. 

I recall every single wet soggy miserable day that has occurred since Rocky’s arrival! (That’s my dog) 

My once nice lawn now resembles a murky swimming pool and Rocky loves it! Loves to run in it, roll in it, dig it and occasionally eat it!  He’s a very large Collie cross mix. Adorable, handsome, affectionate (licks you to death with puppy kisses and looks at you with big beautiful eyes that would melt your heart) but oh my Lord he is hard work! 



At this very moment he is sitting at my backdoor looking up at me with his big dreamy eyes and incredibly fluffy ears after digging yet another muddy hole in my back yard, rolling in it and shaking himself all over my cream patio doors. He is delighted with himself. 

I am not delighted. 

Part of me wants to cry, sit in a chair and cry, but somehow, when I look into those big eyes, all that frustration melts away.  

I open the door in the knowledge that he will drown me with puppy kisses, give me his monstrous muddy paw and wag his tail at the speed of naughts to show me just how much he loves me.

I am his entire world .                      



I decide I need cake. Something with a little hint of summer, something to take my mind off the suffocating grey sky. Something to remind me of those warm summer days.  

Raspberry Torte. Simple, beautiful and delicious.  

All I need to do is throw all the ingredients in a bowl, mix, put in a tin, dot with fresh raspberries, and bake! It couldn’t be easier.

The perfect pick me up for today.  



I always add a couple of drops of almond extract to this cake as I find it compliments the cake but leave this out if you prefer.

Occasionally I make a syrup to put over the cake once baked to provide some moisture, but you can serve as is with a dollop of cream which works nicely too.

It is particularly good for breakfast with a good strong cup of coffee.



Vamp up this Torte and you have a dinner party worthy dessert. Serve with caramel oranges & lemon curd ice cream in dark chocolate domes. Perfection.

I used a cake pop silicone tray to make the domes by painting melted chocolate into the little circles, putting in the freezer and allowing to set. Repeat and allow to harden again. Pipe lemon curd ice cream into the set chocolate shells and return to the freezer. These will pop out of the silicon easily if left to set for a few hours. Once removed, put the domes into a container and leave in the freezer until ready for plating.  

Scroll down for the cake recipe below.

Bake it and taste a little bit of summer on a grey day 🙂          


Raspberry Torte

Yield: 8

Raspberry Torte


  • 150g • 5oz self-raising flour
  • 150g • 5oz unsalted butter, softened
  • 150g • 5oz caster sugar
  • 150g • 5oz ground almonds
  • 2 large eggs, beaten
  • 150g • 5oz fresh raspberries, plus extra to serve
  • icing sugar to dust


  1. You will need a 23cm • 9in cake tin, buttered and the base lined with a disc of buttered baking parchment.
  2. Preheat the oven to 180C/160C fan/350F/gas 4.
  3. Tip the flour, soft butter, sugar, ground almonds and eggs into a bowl and beat together until pale, light and fluffy.
  4. Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push the raspberries, pointy sides up, into the batter.
  5. Bake on the middle shelf of the preheated oven for about 45 minutes (ovens vary, so it may be ready earlier) and covering it loosely with foil once it has browned to prevent the top colouring too much.
  6. Cool in the tin for 5 minutes and then transfer the torte to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.


Recipe adapted from Joe Wheatley's book A passion for baking.


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