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Raspberry, Lemon and Almond Bake


35 minutes

Celebrate raspberry season with this deliciously simple buttery almond bake.

7 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, plus extra to serve
  • Zest of 1 unwaxed lemon
  • 5 egg whites
  • 175g butter, melted
  • 175g icing sugar, sifted
  • 100g ground almonds
  • 50g plain flour*
  • 15g flaked almonds

*From the larder

Suitable for

  • Vegetarians

What’s in this recipe

Haye Farm

Organic Eggs (Medium)

1/2 Dozen



Organic Raspberries

1 Unit (125g)




Organic Flaked Almonds

1 Bag (125g)




Organic Ground Almonds

1 Bag (250g)



Organic Icing Sugar



Castle Dairies

Unsalted Butter

1 Block (250g)