Raspberry Celebration Cake

Saturday 13 August 2016

Today is the day I turn 61.  However did that happen?  I don't know, but it has and there is no lamenting it.  I am 61.  This is the cake I make myself every year for my Birthday.  Raspberry Celebration cake.

Every year I say I'm not going to bake myself a cake . . . but then, I beak down and baked one anyway. I have lots of things to celebrate after all.

My Birthday (of course!) for one.  I reckon every year after fifty five is a milestone. (Even if the Queen doesn't send me a card.)

A clean bill of health from my Doctor!  (Blood Glucose levels 4.1, blood pressure 120/78,  Iron Levels normal.)   It's all good.  Yes, I do need to lose weight, but . . .  one thing at a time!

And the anniversary of the arrival of a furry little bundle of joy named Mitzie.  (Six years today!)

Life is good and so is this cake. A deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers. Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness. This is one very moreishly scrummy cake.

It won't help my sugar levels, but I reckon one thin slice won't hurt and we will be having a houseful of missionaries over later today to polish off the rest!

shhh . . . don't burst my bubble!

*Raspberry Celebration Cake*
Cuts into 12 scrummy slices
Printable Recipe

This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.

For the Cake:
175g of caster sugar (3/4 plus 1/8 cup)
175g of butter, softened (13 TBS)
4 large free range eggs, separated
100g self raising flour (a scant 3/4 cup)
1 tsp baking powder
100g ground almonds (1 scan't cup)
a few drops of almond extract
125g of fresh raspberries (a heaped cup)

For the buttercream:
75g of butter, softened (1/4 cup approx.)
125g icing sugar, sifted (about 3/4 cup)
few drops vanilla

For the glaze:
100ml icing sugar sifted (1/3 cup approx.)
water to thin

Also about 4 heaped dessertspoons of seedless raspberry jam

Preheat the oven to 180*C/350*F/Gas mark 4. Butter two 8 inch sandwich cake tins. Line the bottoms with parchment paper. Set aside.

Cream together the butter and sugar until pale and fluffy. Beat in the egg yolks. Sift the flour and baking powder over the creamed mixture and then fold in using a metal spoon. Fold in the ground almonds and exract. Fold only until all traces of the flour have disappeared.

Beat the egg whites until they just hold their shape. Fold them in gently, by thirds, being careful not to overmix and lose the lightness of the whites. Lightly fold in the berries. Divide between the two prepared cake tins and level off carefully.

Bake in the heated oven for 30 to 35 minutes, just until they test done. A toothpick inserted in the centre should come out clean and they should spring back when lightly touched on top.

Remove from the oven. Let cool in the tins for five minutes, then tip out onto wire racks, peel off the baking paper and allow to cool completely.

Make the buttercream by beating together all the ingredients until smooth and creamy.

Place one cake, bottom side up on a cake plate. Spread completely with all the buttercream. Spread the raspberry jam over top of the buttercream and then top with the other cake layer, placing it right side up. Whisk together the icing sugar for the glaze and enough water to make a smooth drizzable mixture. Drizzle decoratively over the top of the cake. Allow to set, then dust with more icng sugar if desired.

Bon Appetit!


  1. Happy birthday 🎂 Marie and as we say here in Egypt ,,may God give you the long age ,, I wish to come every year telling you happy birthday and I wish you all love and all success for my favourite blog
    Ps.I'm happy to be the first follower to tell you happy birthday 😊

  2. Thank you so much Shosho!! You are so sweet! And thanks also for your lovely comments re my blog! You have made my day! xo

  3. Happy birthday! Looks like that cake would be a wonderful start to a happy year!

  4. Happy Happy Birthday dear Marie!Make a wish!

  5. Happy birthday, Marie! It sounds as though you had a wonderful day.

    And a big hug and nuzzle to little Mitzie. Six years? Wow, when did that happen - it seems like only yesterday when she arrived and stamped her little paw prints all over your heart. ♥♥

    That cake sounds so moreish. And I have a lot of fresh raspberries on hand. Oh, you are a temptress...

    1. I know Marie, the time has just flown by! We love our little treasure so much! You know how it feels! You must make this cake! It's gorgeous! Thanks so much for all your Birthday wishes and the lovely card and pressie! You are so sweet! xoxo

  6. Hope you have a very happy birthday! The cake looks delicious.

    1. Thanks so much Lorraine! I had a perfectly lovely day! xoxo

  7. Happy Birthday! I am also 61 years young and am loving being "back in the Sixties" so far. When I turned 50 I drove around and cried all day. A few years later I was diagnosed with cancer and realized that HAVING a birthday was no reason to cry. I welcome every one now. Bring on the old!

    1. Thanks so much Strictly! I know what you mean! Getting old is a priviledge that is denied to many. We need to embrace the gift that it is! xoxo

  8. Happy Birthday, Marie! I just found your blog tonight doing a search for "beans and toast!" ;-) I've found so many different recipes that I now want to try. It is still your birthday here in California. Cheers to you.

    1. Welcome to my kitchen Missy! Thank you so much for your Birthday greetings and kind comments! I have had a perfectly lovely day! xo

  9. Oh! Happy birthday, a day late! I think you should celebrate your birthday for the entire month but that is just me! You are such a great baker and writer, I have always loved your blog. I bet the Queen reads your blog and you just don't know it! :-)

    1. Thanks so much Kay! I am all for celebrating an entire month also! Not sure abou the Queen reading it, but wouldn't that be cool! xoxo

  10. Just saw your post. I hope you had the best birthday ever.I turned 60 back in April.Like you, I don't know how that happened. But, I feel do young on the inside. Your cake looks lovely and delicious. Again, Happy belated Birthday! !! Still crazy about your blog.

    1. Thanks Phylis, I had a super day. It was just great! Thanks so much for your lovely words re the cake and my blog! xo

  11. Sorry to be so late to the party, but heartfelt wishes for a Happy, Healthy and Blessed year ahead, dearest Marie! Thank you for all the culinary wonders you share, sincerely appreciated.

    1. Thanks so much Merry Petal! It is a labor of love for sure and I had a fabulous Birthday! xo

  12. Happy belated birthday wishes, Marie! Wow! I am 47 but I envy your blood pressure numbers. Cooking must keep you calm and relaxed. Maybe that's what I'm missing! : ) Also, your puppy is adorable - I'll be searching your blog for more pictures of your pup. And I'll be making this cake. Looks lovely.

  13. P.S. Marie, what is a "scant"? Does that mean just under or not a heaping-full? Thank you!

    1. Hi Amy, scant means just under! Many thanks for your kind words. If you search And then We All Had Tea Blog, Mitzie on google, and click on images you should come up with a few of our pooch! She's a cutie pie for sure. I hope you love the cake as much as we do! xo


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