Raspberry Bakewell cake

Raspberry Bakewell cake

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(374 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 (513)

hedgehog33's picture
5

Been meaning to make this cake for a while, and just got round to it today. Easy and quick to make - and it tastes divine. A really light, and not too sweet. Love it!

mimi204's picture
4

Very good indeed. Not very 'almondy' which for me is great as I'm not a fan. Nothing stopping you from adding almond essence to get the bakewell flavour. I added a scant 1/2 tsp of baking powder and a 1-2 tbsp of milk to make it dropping consistency. The cake was unbelievablely light and moist. Gone in one sitting! I served it just warm with raspberry ripple ice cream as a pudding (recipe on the site is blackcurrant ripple ice cream and sub raspberries).

janepearson's picture

Easiest cake I have ever made and absolutely everybody loves it!

gbnewmanb's picture

Absolutely scrummy, so easy and a big hit in our house tonight. Will be making this one again - thanks!

ilovefood2's picture
5

Loved it! It was so easy to make. I had some raspberries that needed using up so when I saw your recipe - it was fate. Loved it so much that I now have lots of raspberries in the freezer so I can whip up another when family or friends pop round or when it's time for another "cake day" at work.

julesspeller's picture
5

Simple to make and tastes wonderful. Have exchanged the vanilla for almond and have made with apple and blueberry and Im looking forward to trying it with mincemeat at Christmas. You really cant go wrong with this one!

afazal1's picture
5

Excellent, quick to make and minimum physical effort..
made it towards the end of the first day of fasting during ramadan and it didn't tire me out at all! Went down extremely well with everyone.
Only thing is that I forgot to add the flaked almonds initially but added them on 15 mins before the end and it was fine.
Will def make this again..

jbodman's picture
5

Very easy and tasty cake... added 1/2 almond essence and came out beautifully.

jenniferadam's picture
5

This cake is lovely, very easy to make, i didnt use the full amount of raspberries though, and it didn't need 50 minutes.

radnors's picture
5

A very simple cake to make and the results were to die for. I might sustitute the vanilla extract for a drop of almond essence next time to really boost the almond flavour. Served it slightly warm with some cream and a few fresh raspberries, as a dessert which worked really well.

currant's picture
5

More of a pudding than a cake - went very well with custard or cream!

zoegreenall's picture
5

This is absolutely delicious and really really easy.

peatcutter's picture

I first tried this recipe about three weeks ago. I have now made it - or versions of it - four times. It takes only minutes to put together, a bit less temperature in my oven (160'C, Fan), and turns out beautifully each time. What an easy cake, it's an "absolute dawdle" (Scots for something simple!). Versions I've tried have been a) with bottled cherries, b) with blueberries & raspberries, c) I substituted dessicated coconut for the almonds, one of the trials, and the juice of half a lime instead of vanilla; result - a really lovely cake. I topped it with icing sugar mixed with the rest of the lime juice. I can see many permutations coming into view!

annagrima's picture
5

Simply delicious! No one could beleive that I mad it. It was just like the picture. Excellent! I used strawberries instead. Well done Mr. Desmazery! Please give us more of these recipes. This one looked very professional when I am not a professional cook at all.Thanks!!

janet102b's picture

I used a 2lb loaf tin with a liner instead of a round tin comes out really well and makes it even quicker to prepare.

hhfood's picture

Excellent recipe. Lovely moist cake. Made it with raspberries the first time and blackberries the second time. Wasn't sure how the latter would work but was pleasantly surprised - I almost think they were better than the raspberries!

eleanormayo's picture
4

After reading some (obviously not all!) of the comments, I expected this cake to be brilliant. I substituted the vanilla essence for almond essence as suggested and whilst we all enjoyed it and it was a doddle to make, there are tastier and yummier cake recipes on this site - namely the raspberry & blueberry drizzle cake.

janer0binson's picture

I used frozen raspberries straight from the freezer & made a traybake. Superb cake, everyone loves it. Will definitely be making this time & time again especially as frozen raspberries are available all year round.

donnasmith100's picture
5

Very easy to make and really tasty!

blulou's picture
5

So much simpler than bakewell tart, the other half's favourite. I didnt have enough raspberrys but went ahead anyway, used almond extract instead of vanilla (halve the amount though as its very strong). I thought it was a bit sweet eaten cold as cake probably due to my lack of raspberries, and it was crumbly due to all the almonds. But warm as a pudding - i'd have this everytime over the usual bakewell!! Simple and delish, and with all the berries I bet its great as cake too, who cares about a few crumbs. Oh, I didnt bother with lining the tin just used my usual springform with a silicone disk in the bottom, ran a knife round before removing and it was fine. I guess the problem will be if the fruit seeps towards the edge and sticks.

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