Raspberry Bakewell cake

Recipe uploaded by

Barney Desmazery

105 ratings

Recipe by Barney Desmazery

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1. Video tutorial: Lining a cake tin

1. Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
2. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

411 kcalories, protein 8g, carbohydrate 35g, fat 28 g, saturated fat 10g, fibre 3g, salt 0.5 g

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Results 1-20

• Natalie

  14 July 2009

  Natalie rated and commented on this recipe

  

  Went to a fruit farm and picked some raspberries and then seen this recipe in my magazine. Made the cake hoping my children would eat and enjoy the fruit, they didn't but I did! Will make again.

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• taross

  14 July 2009

  taross rated and commented on this recipe

  

  This cake is fab and so so easy to make - the longest part was lining the cake tin. The cake was whole in the morning - by the evening there was less than half of it left - and there is only 2 of us in the house!!! My partner loved it. It's so moist and the rasberries just add a bit of tartness. Can't wait to make another one.

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• Kim's

  14 July 2009

  Kim's rated and commented on this recipe

  

  Such an easy cake to 'throw' together. Moist and very tasty. Went down a treat with the whole family. Even my son who never tries anything different had a try of this cake.

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• Lisa

  15 July 2009

  Lisa rated and commented on this recipe

  

  I made this with a tub of raspberries I needed to use up quickly. It was such a lovely moist cake and so easy to make. I will definitely make it again. It makes a nice pudding too, warmed up and served with ice cream. Yum.

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• dearle

  15 July 2009

  dearle commented on this recipe

  This is the first cake I have made. Really easy & very tasty

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• lil chef

  15 July 2009

  lil chef commented on this recipe

  made this cake this afternoon really easy and fun to make tatses great my parents loved it i will definately make another one but with strawberrys next time :)

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• Clare Comrie

  16 July 2009

  Clare Comrie commented on this recipe

  Excellent recipe, but try it with some fresh cherries, some cherry jam blobs and a splash of almond essence, even better!!

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• Emily

  16 July 2009

  Emily rated and commented on this recipe

  

  Completely gorgeous cake, came out looking exactly like in the picture! Really easy to make too. We ate it still a bit warm, agree it would make a lovely pudding with some cream or custard.

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• Anna

  16 July 2009

  Anna commented on this recipe

  Used last yeas frozen raspberries, great recipe. Very quick to make and prepare. It tasted great (and it's a little bit good for you!).

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• joyce

  16 July 2009

  joyce rated and commented on this recipe

  

  This cake was easy to make,looked good,and was very tasty. I agree its yummy when warm too..Will definately make again

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• Philippa

  16 July 2009

  Philippa rated and commented on this recipe

  

  Brilliant Brilliant cake! Light, moist and delicous! It literally dissappeard over night. Agree that it would make a lovely pudding served warm with a big dollop of cream.

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• Vespagirl

  16 July 2009

  Vespagirl rated and commented on this recipe

  

  brill , I halved the proportions and made two small individual tarts. grat for lunchbox's

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• Sarah

  16 July 2009

  Sarah rated and commented on this recipe

  

  This is lovely and really quick to prepare. I've made this several times and it works well with different fruit. So far, I've tried blueberries, strawberries and planning to try apple next. Yum!

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• Jersey Cream

  17 July 2009

  Jersey Cream rated and commented on this recipe

  

  My husband loves bakewell tart so this made a lovely easy way of ringing the changes. It freezes well too.

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• Shel

  18 July 2009

  Shel commented on this recipe

  Well!!! how nice is this cake. will make again, may try different fruit..

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• Hilary Hobart

  20 July 2009

  Hilary Hobart commented on this recipe

  Wonderful cake, lovely warm with vanilla ice cream.

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• Meredith

  20 July 2009

  Meredith rated and commented on this recipe

  

  Easy to make and absolutely delicious. I don't have a food processor so just used a hand mixer instead.

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• Batcatz

  20 July 2009

  Batcatz rated and commented on this recipe

  

  Quick and easy to make. Moist and delicious. Mixed with hand blender and had to double ingrediants as my tin was larger. Looks just like picture, except bigger. yum

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• slim

  21 July 2009

  slim commented on this recipe

  just made this wonderful cake so ooo easy will be making it lots more

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• Oliver

  23 July 2009

  Oliver commented on this recipe

  Made this a week ago, husband loved it. Did not bother to line tin,it came out fine. Today I have made it again with Blackberry's and Strawberrys which were soaked in Creme De Mure. Scrummy!

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Ingredients

• 140g ground almonds
• 140g butter , softened
• 140g golden caster sugar
• 140g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• 250g raspberries
• 2 tbsp flaked almonds
• icing sugar , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Ingredients

• 140g ground almonds
• 140g butter , softened
• 140g golden caster sugar
• 140g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• 250g raspberries
• 2 tbsp flaked almonds
• icing sugar , to serve

411 kcalories, protein 8g, carbohydrate 35g, fat 28 g, saturated fat 10g, fibre 3g, salt 0.5 g

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