Raspberry Bakewell cake

Raspberry Bakewell cake

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(340 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

This simple almondy cake is a great way of using up pick-your-own raspberries

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
411
protein
8g
carbs
35g
fat
28g
saturates
10g
fibre
3g
sugar
21g
salt
0.5g

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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Method

  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.

Recipe from Good Food magazine, August 2009

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Comments

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dinfr81's picture
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Great recipe, second time baking it I followed some advice from previous comments and added some almond extract, 1 tsp of 1/2 almond 1/2 vanilla. Baked at 170 because I used a 20cm square tin. Try to follow the exact recipe the first time you bake this and then change it to your liking the next time would be my advice for most bake recipes.

craftycooper's picture

Very easy and really tasty.

catfuller1's picture
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Great recipe, served warm with creme fraiche, would definitely make again!

charlieb_01's picture
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Nice cake and SO EASY.
I'd agree with using almond over vanilla essence.
Don't be put off by the batter's consistency, I thought it was too think and was about to add milk but I stuck with it and it turned out fine.
Perhaps reduce the temp a bit.

turkishjelly's picture

Lovely moist cake. Really easy to make as it all goes in the food processor. I also iced the cake with a mixture of lemon juice and icing sugar and then topped with toasted almond flakes, instead of putting the almonds in the oven. The raspberries were a little too tart so I will try it with blueberries next time.

Carolmaria3's picture

Made this with loganberries. Delicious!! Also made mini ones in mini cup cake tins with fresh cherries.

Carolmaria3's picture

I made this with loganberries. Delicious!! I've also made mini ones in mini cup cake tins with fresh cherries.
5 stars

bobbiepotter's picture
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Made this for a cake stall on Saturday. Only chose it because I had raspberries in the garden ready to pick. It sold well and I had to make a second one for the family on Sunday. Now that's gone and I'm thinking about making a third to take to work tomorrow.

BubsBohana's picture

Just put this bake into the oven. Did a slight deviation, increased all the dry ingredients to 150g, as with the butter, I also added 4 eggs instead of 2. Hopefully something will turn out, will keep you posted. Followed the advice and added the Almond Extract, also added Brown sugar to produce a crunchy topping. Cross fingers!!!

jburton's picture
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I made this last night as we have so many raspberries and I had a bowlful in the fridge that needed using before picking the next lot. This cake is delicious, i kept to the recipe except for adding a bit extra Almond essence. On the top layer of mix it does state in the recipe to roughly spread which i did with my fingers and it puts itself right in the oven when its warm/hot. I adore Barneys recipes I've done many and not a single one of them has failed me. Cant wait to get home to have another slice of this cake.

Olga Domenica's picture

Works well with ripe strawberries

MissRedHead's picture
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Delicious and easy. I followed the advice of others and creamed the butter, sugar and eggs then added the flour and almonds and didn't have any problems spreading the mixture. I also used 1tsp almond essence and think it definitely needs that extra almond flavor. I’ll be making this again for sure!

samjking's picture
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This is really nice, I used frozen raspberries and it worked fine, I think I would add almond essence next time as suggested by other posts. For me it's more of a pudding than a cake, good with thick cream or custard.

CJW's picture
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Oh my word! This is just fabulous. Made as I was trawling for recipes to use up a glut of raspberries following the breakdown of my freezer, to be honest, I showed it considerably less TLC than I do a normal sponge, and it turned out an absolute corker. Followed other's advice to use almond extract in place of vanilla, and to use a slightly higher proportion of ground almonds than SRF, so thanks for that. Will be making again (and again...)

debsiecole's picture

This is scrummy. I needed to cook it for about an extra 10 minutes & even then I thought it was still a bit undercooked in the middle, however I left it in the tin to cool & by the time I came to serve it ( still slightly warm with cream!) it was perfectly cooked & beautifully moist. I didn't have any flaked almonds so I just roughly chopped some whole ones to sprinkle on the top along with some demerara sugar before baking. A lovely nutty, crunchy sugary top. I shall defiantly make this again

Cardia's picture

This cake is really simple to make with great results, you can also experiment with the fruit(or add a little chocolate) if your not so keen on raspberries. Like others have said I highly recommend adding almond extract and using a little more ground almond and a little less flour and also creaming the butter and sugar first, also don't worry if it doesn't look like enough mixture when doing the top layer it will spread nicely when cooking.

plummy's picture

I've made this cake several times now and it always turns out great. Made with both raspberries and blueberries. The only change I make is that is I gently stir the fruit into the mixture and then spoon into my tin as I find it easier.

crothers's picture
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Made this cake yesterday afternoon and it was eaten in less than 24 hours.
Didn't have any raspberries so used blueberries that needed eating up. It was lovely and moist and went down well with a cup of tea.
Kids had it with custard still warm. Will definately make again.

looney's picture

This cake is really easy, super moist and overall scrummy. Only fault was the raspberry seeds but I guess that's unavoidable. Might try this with cherries next time.

smokey161270's picture
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This only lasted 2 days and there's only two of us!

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