Madeira raspberry and cream cheese cake




2lb loaf tin / 23 x 13 x 7 cm / 9 x 5 x 3”


  1. Preheat the oven to 170°C / 150°C fan / 340°F / Gas mark 4.
  2. Grease and line the cake tin.
  3. In a large bowl beat the butter until soft with an electric whisk or a strong arm and wooden spoon.
  4. Add the caster sugar and beat until it’s all combined and the mixture has turned a pale yellow colour. This may take up to a minute of beating as the aim is to get lots of air into the mixture.
  5. Add an egg at a time and beat well to combine.
  6. Sift the flour on top of the butter mixture and then add the grounds almonds. Using a metal spoon fold the flour and almonds into the butter mixture. The moment it’s all combined stop folding, as further mixing is likely to remove the air.
  7. Still using the metal spoon, spoon the mixture into the tin. Gently smooth the top and put straight into the preheated oven.
  8. The cake will take 55 minutes – it’s done when it’s shrunk back from the sides of the tin, springs back under the weight of your finger, and an inserted skewer comes out clean. Resist the temptation to open the oven door early.
  9. Remove from the oven and leave in the tin for 15 minutes to cool. Transfer onto a cooling rack.
  10. Beat the cream cheese and butter together until completely combined. Sift in the 70g icing sugar and stir again.
  11. Put the raspberries in a small saucepan and heat over a gentle heat, stirring occasionally. They will first defrost and then begin to break down to make a coulis. Stir in the ½ tsp of icing sugar and leave to cool.
  12. When the cake is cold spread over the icing. Spoon on the raspberry couli and mix in just a little. Serve.