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Raspberry n cream cake with walnut oat sponge
Prep Time
25 mins
Cook Time
20 mins

A super simple cake, fresh, summery and very easy to make. Cream, walnut sponge cake, and raspberries make this recipe a total bomb.

Servings: 10 portions
Author: Gaspar Carreira
Sponge cake
  • 1 1/2 cups wlanut or almond flour (you can process the nuts until you get the flour) 210g
  • 4 cups instant oats turned into flour 400g
  • 1/2 cup cornastarch 65g
  • 1 cup coconut or muscovado sugar 150g
  • 1/2 tsp sea salt
  • 3 tsp baking powder
  • 3 large eggs
  • 1/3 cup melted coconut oil or sunflower oil 80ml
  • 1 tsp vanilla extract
  • 1 cup milk of your choice 240ml
  • 2 cups whipping cream 400ml
  • 2/3 cup coconut or muscovado sugar 100g
  • 1/2 cup low fat milk powder 70g
  • 2 Tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 2 cups raspberries, fresh or frozen
Sponge cake
  1. Preheat the oven to 180°C (360°F). And line with parchment paper 3 rectangular molds of 18x25cm (if you use only 1 mold you have to make it in 3 times).

  2. Process the walnuts until you get a fine flour. Do the same with the oats. Mix all the dry ingredients, add the wet ingredients and mix until integrated.

  3. Divide the mixture into 3 and distribute into the molds. If you use only 1 pan, put 1/3 of the mixture in the pan and bake for 15 minutes or until golden brown, dry around the edges, and barely dry on top. Before making the second cake add 2 tablespoons of water to the mixture because it absorbs the liquid very quickly, and do the same when it is the third time.

  4. Once the three cakes are made let them cool.

  1. Beat the cream with the sugar until 3/4 (almost whipped), add the other ingredients and beat until completely whipped.

  2. Assemble the cake. Sponge cake, cream, raspberries, and repeat.

  3. Keep in the refrigerator abd enjoy!