Raspberry Bakewell cake

Raspberry Bakewell cake

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(378 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 8

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal411
  • fat28g
  • saturates10g
  • carbs35g
  • sugars21g
  • fibre3g
  • protein8g
  • salt0.5g
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Ingredients

  • 140g ground almond
  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tbsp flaked almond
  • icing sugar, to serve

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.

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Comments, questions and tips

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Bangla Recipe
27th Mar, 2016
so nice recipe.. and looking yummy too...
janex
13th Feb, 2016
3.8
Nice recipe, can burn quite quickly so best to keep an eye on it. You could use other berries or dollops of jam.
Hertscontent
3rd Feb, 2016
This is a great recipe for a delicious cake! Thank you for all the comments and reviews - the cake mixture is an unusually stiff consistency but as advised, I stuck with it, and all was well! I creamed the butter and sugar first and added the eggs then the rest of the ingredients. The mixture was quite hard to work with so can see why this recipe uses a food processor. I might decrease the sugar slightly as I think that the raspberries really are the star of this recipe. I used a non springform tin which I greased and baselined and it was a well risen cake which turned out of the tin perfectly without losing any of the flaked almonds on the top. It took exactly 50 mins in the oven. Will definitely be making again.
Aimee_E
10th Dec, 2015
5.05
Great recipe.. don't be put off by the fact the batter mix is very thick. I dipped my spoon in hot water to level it off without getting sticky fingers! I also added almond essence and dollops of raspberry jam dotted in places. My partner loved it and he said it received rave reviews at work :)
catstring
17th Nov, 2015
3.8
Delicious cake! I used frozen raspberries and a drop of almond essence to enhance the flavour. Unfortunately I baked it in a 23-inch cake tin but it turned out rather flat as the mixture did not reach the edges when I spread it around.
debigee1
9th Nov, 2015
5.05
I have made this numerous times. It is loved by all the family.
JanWilko
5th Nov, 2015
5.05
Really light and totally delicious. So easy to make.
Evie Forster
18th Sep, 2015
I discovered your site whilst in England earlier this year. I made a few of the top 20 recipes and they were all terrific. This raspberry cake was as good as it gets, so since being back in Australia I have made it quite a few times. One day I did not have any almond meal, so I used oats that I put thought the food processor. Then added some almond essence. This was heavier, but very good, today I used double the recipe to make a larger cake and filled it with mango. Not quite as good as the berries, but still very good.
annief
14th Jul, 2015
5.05
I had a glut of loganberries given to me by a neighbour. This turned out gorgeous, the tartness of the loganberries against the sweetness of the cake was just right. I only used granulated sugar but it still turned out fine. The mixture is a bit stiffer than the usual dropping consistency due to the almonds I guess. I did add a little bit of milk to make it slightly softer, still not dropping off a spoon like normal cake mixture but it turned out perfect.
josephm's picture
josephm
9th Jul, 2015
This has to be the easiest and gorgeous cake I have ever made and I make this once a month and its gone within two days. One thing mine takes 1hour and 20 mins but soooooo worth it.

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