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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kasmum's picture

I made this cake yesterday evening, substituted 300g of freshly picked blackberries, it was absolutely delicious. Going to try other fruits and variants. Think this is the best cake ever!

juliegracie's picture

This is a huge success - last night I made it for the 4th time! It's so easy and so successful. I made this for a friend and today I am going to make it for the 5th time - for myself!!

caromac's picture
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Wow! This cake is ridiculously easy to make and tastes lovely. The bonus is that it looks like something you would pay a fortune for in a fancy coffee shop. Have made it three times now and may try again with different fruit.

dizzywaf's picture

This is such a simple cake to make, and comes out just like the picture, despite being made in a mixer it turned out to be very light. A truely lovely recipe. thank you

coralwh's picture

I made this cake last night for my best friend's birthday dinner at my house tonight. It looks so delicious and it was incredibly easy to make! I live in the USA and can't find ground almonds, so I bought almond slivers and processed them myself. I can't wait to try it!

peatcutter's picture

I was intrigued - "Best ever"?? So I read it, found it looked very simple and quick to make. So I made it. And it turned out absolutely great - easy to make, good to look at, tasted just lovely, everyone who had the good fortune to try it agreed. It's the best ever, right enough!
The only ingredient missing from my cupboard was fresh raspberries but I found a jar of pitted morello cherries so used them, instead. The result was excellent. I did buy rasps the next day and made it as per recipe. It really is a great wee cake. Thanks!

susanholmes's picture
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So easy , lovely and moist . I have made this several times now using different fruits , just made again today using plums. Only problem it never last more than a day in our house.

lapinpatricia's picture
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This is a great cake. Not only is it very easy to make but it comes out of the oven looking just as pretty as in the picture and it tastes delicious. It lasted barely 24 hours in our family of 4: perfect at any time of the day and night.

spike6400's picture

What a gorgeous cake and so easy to make. I used Raspberries and Strawberries - Yummy!!! Took longer to cook than recipie suggested but well worth the wait.

scruffyherbert's picture

For once I followed the recipe exactly, and for once it looked just like the picture!!

This is a really fabulous moist cake, I mad it for my son's 3rd birthday party and everyone hoovered it up!

Wonderful.

cazzawatto's picture
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Absolutely lovely and really easy to make as you just bung it in a food processor - Simples!!

teachuk1's picture
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Easy cake to make. I doubled the recipe but it looked like the picture but bigger. Next time i am going to add some Almond Essence to give it an even more almondy flavour. Everyone went back for more so I think we can safekt say that it is yet another good food magazine success.

jrawlinson's picture
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Wonderful cake - and so easy - I made it with some darkplums that we had ready from the garden - they went so well with the almondy cake. But such an easy recipe and tastes lovely.

jld012007's picture
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Very good cake - colleagues loved it! I added half a teaspoon of almond essence, and next time might up that to a full teaspoon just to boost the flavour a bit.

abbie123's picture

made mine with strawberries, absolutly brill. tried lining the tin but gave up it was too fiddly, greased it well and there was no problems. Will definatly make it again.

risingcake's picture

Lovely cake just looks the same as the picture, kept the recipe the same but i think most fruit would be o.k

athene9's picture
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Just made this with preserved Morello cherries instead of raspberries. It is lovely and moist and so easy to make. Next time, and there will very definitely be a next time, will make it with a sharper fruit or use less sugar as I like my cakes less sweet. I also did not have flaked almonds and did not sprinkle with icing sugar. Overall, double thumbs up for a delicious and easy dessert. Thanks!

rmellor18's picture
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This cake is gorgeous- really moreish. I think it would work well with plums or cherries too. Would work as a pudding if served with cream or custard. Yum!

traceyd's picture
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This cake was beautiful, it didn't last long! Will definately make it again, going to try it with blueberries next time.

monsen's picture
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This recipe was also an unanimous success in my fmily. Thank you so much!

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