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Agnes Makes : Raspberry Almond Bundt Cake


Hello there lovely Makelight readers! It's Alyssa, back for a new Agnes Makes to share with you here on Makelight!

This month, I wanted to share a super easy bake which is a personal favourite of mine {it's chock full of marzipan, which I could easily eat all by itself!}. I love to bake seasonally too, so for this recipe I added super sweet raspberries to balance out the sticky almond. Delicious. The flavours here remind me of an old fashioned Bakewell Tart, except this is a lot more moist and fluffy than a pastry bake topped with icing. Right up my street with a nice cup of tea! I love my little six cup Bundt tin too, it adds a neat and fancy element to any bake. It's decorative without trying at all, making a super sweet twist to your next afternoon delight. 

Ingredients //

6 cup Bundt 
125g unsalted butter, softened 
125g marzipan, softened
100g fresh raspberries, washed and quartered
175g self-raising flour
75g caster sugar
quarter teaspoon, almond essence
quarter teaspoon,vanilla extract
3 large eggs


Make //
Preheat your oven to 160c, 140c fan, Gas Mark 3.

First up, prepare the bundt tin by rubbing the inside with butter and dusting with flour.

Wash and halve the raspberries, dusting with a little flour before setting aside {it helps the fruit to grip the batter and not sink to the bottom of the tin during baking!}.

Chop up the {room temperature} butter and marzipan into reasonable chunks as it makes them easier to blast in the mixer.

Put both into your mixing bowl and blend with the sugar until smooth.

Add the almond essence and vanilla extract and blend again.

Next, add the eggs one at a time, mixing each before adding another. Add the remaining flour to the mix and blend through.

Finally fold in the raspberries.

Spoon the cake mix into the prepared tin {no more than three quarters full!} and bake for around 40 minutes.

When the cake looks golden and a cake tester {cocktail stick or super fine skewer} comes out clean, remove from the oven and leave to cool for 10 minutes in the tin.

Turn out and leave to cool completely.

Agnes Makes Raspberry Almond Bundt Cake

Extra delicious if served with vanilla ice cream. Enjoy! Until next month. xo, Alyssa.

Thank you so much Alyssa for another delicious, seasonal recipe for us all to enjoy. I am totally loving your images too! x

Photography // Alyssa Aldersley 

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