Raspberry Bakewell cake

Raspberry Bakewell cake

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(338 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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dhanisha_j's picture

I would definitely recommend this. Its so easy to make. As suggested by other people I reduced the flour a little but kept everything the same. I thoroughly mixed the sugar and butter first, then the eggs, followed by the flour and the rest of the ingredients.

The mixture seemed really thick and I thought I'd done something wrong but it was absolutely fine when I baked it.

It was extremely tasty and will try and make this same cake but with blueberries instead. Really happy with the outcome :)

Zoe4's picture

Very tasty cake - perfect if you are looking for a light cake to have with tea or lunch.

josephm's picture

Love love love this cake, easy and gorgeous, but time to bake was longer than 50 mins more like 70 mins fan 160

mrsmongoose4's picture

I made this a few days ago and was very surprised, I have always avoided cooking bakewells as the recipes always seem complicated but this was so easy! The cake was so tasty and everyone enjoyed it. I'm going to try making a gluten free version for hubby as this is too good not to try lol :-)

Grit Doctor's picture

Made this today - very pleased with the outcome.
To start off with, I thought there may not have been enough batter, but I didn't add or change anything and the cake is moist and has a very good bake.
I used a large, firm raspberry variety (a happy accident), and whilst I was still a little concerned that this might result in a wet mess, again the result was perfect.
I did bake it at a shade over 160 C and in a fan oven.

The flavour was good. Not too sweet, but I did think immediately that next time I would add a teaspoon of almond extract either instead of or in addition to the vanilla.

Overall, I am really happy with the way the cake looked and tasted and I will definitely add it to my list of favourite bakes.

thepurplechef's picture

I think I'll do what mrscoyne did next time - adding the ingredients one by one. The batter did seem weird, somehow. Had to use my hands to make sure it went round the base of the tin. Smells good though!

kerryannb's picture

A lovely cake, really easy to make and was very moist. I did add a little milk to the mix as it looked a little dry

aliandmusti's picture

This cake has become one of my all time ultimate favourites as it is so simple to make yet so delicious hot or cold. You could substitute raspberries with blackberries, cherries or even chocolate! Never fails to deliver, love it!

stonec0ld's picture

I made this for the Macmillan coffee morning at work today and it went down a storm!! I followed the recipe to the letter, although I only used 175g of raspberries as that was the only sized pack in the supermarket, but it was more than enough. The cake wasn't dry and tasted fantastic. I'll definitely be making it again

ktwatson_lancs's picture

Just made this today. Followed instructions to the letter. Cake has completely fallen to mush on removal from the tin. V disappointed. Am a seasoned baker and have no idea what happened with this one.

katiegarbie's picture

Made this yesterday and it was so quick and easy. I made a few amendments after reading other comments before I baked it. Like a lot of people I replaced the vanilla extract with almond extract, put in a little less flour, and I also put the oven on 150C(fan) instead of 160C. As well as raspberries I also added blackberries. Came out perfect, exactly like the picture and really moist! Will definitely make it again.

textilelou's picture

Great recipe. Made this for a colleague's birthday and it went down a treat with a good cuppa. Added a few blueberries as well, as didn't have enough raspberries :)

JuRodrigues's picture

Easy and delicious! This recipe is a must do! Perfect for a tea party, a friendly afternoon or even as a birth cake, as I did.

rosedotgo's picture
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Delicious pudding. I used 250g of defrosted blueberries. Looked great with a thick fruit layer in the middle and tasted superb. Used hand mixer, and treated it like any other sponge. I did add a bit of milk to loosen the mix. Very happy.

mrscoyne's picture
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I made this today but changed it slightly. After reading some of the comments regarding the cake not being light in texture, i opted to add and mix each ingredient at a time; starting by creaming the butter and sugar together, followed by eggs, ground almonds and flour. I used almond extract instead of vanilla and added 1 tbsp of milk to loosen the mixture. I found this help to spread both layers of the mixture into the tin using the back of a spoon. The cake tasted amazing and was light and moist.

Nico_cook's picture
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Quick, delicious and really impressive! My friends liked it... and asked me to bake another one really soon! Take care about baking time though, that can turn dry really quickly (I made this mistake for my first try).

wallyfrenchchef's picture

Tasty delicious, truly amazing. Though I made it into muffins so were a little dry for some tastes I think. Next time I'll try find a suitable cake tin. Think this is going to become a stable. Quick impressive desert :)

auntie mo's picture

just baked again (3rd time) and this time it stayed at home (previously been taken to work for birthday cakes) and it got the thumbs up and "more please" from the visitors. Now that the Scottish raspberries have become plentiful at the corner grocery shop, there could be some more made. Lovely cake, very easy to make. You sorta think that you'll not have enough mixture to spread over the top, but as long as you take your time and spoon bits around, it does cover the luscious raspberries.

abic's picture

Very nice, basic cake. Used raspberries from the garden and was a good way to use them up. Was a little drier than I'd hoped, but easy and tasty. The raspberries stayed in the middle of the cake, which was good - fruit often sinks to the bottom!

adinarc's picture

Very, very good. It did not raise much but still yummi. I could not find self rising flour so i used normal flour and baking powder but I am not sure I got the ratio right.

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