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Raspberry, Lemon and Almond Bake


35 minutes

Celebrate raspberry season with this deliciously simple buttery almond bake.

5 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200°C. Grease an ovenproof dish and add a layer of greaseproof paper.
  2. Pour the icing sugar, flour, almonds and lemon zest into a large bowl.
  3. Whisk the egg whites for 30 seconds.
  4. Mix the egg whites and butter with the dry ingredients.
  5. Pour the mixture into the dish. Arrange the raspberries on top.
  6. Bake in the oven for 15 minutes.
  7. Turn the oven down to 180°C. Sprinkle with the flaked almonds and bake for a further 10 minutes.
  8. Serve with a dollop of creme fraiche and fresh raspberries.


  • 150g raspberries
  • Zest of 1 unwaxed lemon
  • 5 egg whites
  • 175g butter, melted

What you'll need

  • 175g icing sugar
  • 50g plain flour
  • 100g ground almonds
  • 15g flaked almonds

Suitable for

  • Vegetarians

What’s in this recipe

Haresfield Farm

Organic Eggs (Medium)

1/2 Dozen


Langridge Organic

Organic Raspberries

1 Punnet (125g)




Organic Ground Almonds

1 Bag (250g)