Raspberry Bakewell cake
By Barney Desmazery
Cooking time
Prep: 10 mins Cook: 50 minsSkill level
EasyServings
Serves 8This simple almondy cake is a great way of using up pick-your-own raspberries
Nutrition and extra info
Additional info
- Freezable
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
- 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.
- 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
Comments, questions and tips
Comments
I made this as a birthday cake for my father, and he really liked it. This is a very forgiving recipe - I had to go out unexpectedly just after I had poured the mixture into the tin. I put it in the fridge and then baked it from chilled 4 hours later - and it still turned out really well, and looked very appealing too.
The only thing I might try is to dredge the raspberries in some icing sugar, as they're pretty soggy in the cake, but that may be because of my unorthodox timing!
I was looking for a hassle free pudding to make as i was having people round and thought i'd give this a go as i had the almond powder to use up.
I didn't have any fresh fruit so used a mix of berries from the freezer which i left to defrost for about 15 mins beforehand.
I turned out really well,looked good,and was very tasty.It doesn't feel to "evil" either as it is filled with fruit!
A good cake,will definetely be making again!
Yum yum and YUM - I made this last week for dessert for St Georges Day. I adapted it slightly - as in - had to used drained tinned raspberries - my local shops all sold out of fresh - I used Almond extract (2tsps) and finally just before it went in the oven I gave it a very fine even sprinkling of demerera sugar. The flavour and texture were divine and it didn't last until the next day - all eaten with gusto - cooking time was perfect. It was so good it's on the menu again this week and with tinned raspberries again (for economy ). Thank You BBCGF
Lovely cake!
Absolutely delicious! Yum!!!
Would definitely recommend!
I'd suggest that when you blitz the ingredients you should cream the butter first and then add all the ingredients afterwards.
I did the first batch as instructed but it was really thick and no wear near enough so did another batch this time creamed the butter first that time it was a lot creamier and more moist, Definitely double this but otherwise fabulous!
Also I used frozen raspberries! A lot cheaper and still delicious!s
When I made this recipie I didnt have almonds of any kind...so I used desicated coconut.......and I exchanged the butter for 150ml of sunflower oil.
I nearly got mugged for the finished product! Went down a storm!
Am having to make it again this week...and i now have almonds....so i will try one with almonds........and one with coconut.
I love this recipe, I've made it a few times and always goes down a storm. Last time I bought it to a friends dinner party and was begged to pop home and make another one as it was eaten in about 5 seconds flat!
I have substituted the raspberries with blueberries or blackberries or a mix of all three whatever is available. I've also used slightly more ground almonds and less flour which makes it lovely and gooey, oh and at least 3 tablespoons of flaked almonds.