Raspberry Bakewell cake

Raspberry Bakewell cake

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(380 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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apirie
31st Dec, 2011
5.05
'm quite new to baking and this was so simple yet absolutely delicious. I have made it a couple of times now and was brave enough to take it into work for a charity bake day - we have lots of accomplished bakers in my workplace so I was a bit nervous. It was a huge hit! The second time I added extra berries as the frozen pack was larger than stated in the recipe. It tasted great but I wonder if this made it slightly too wet/moist. I will stick to the specified amounts next time.
rumnraisin
31st Dec, 2011
5.05
This tastes absolutely fab in addition to being very easy to make. The tartness of the raspberries contrasts wonderfully with the sweet almond flavour of the cake.
ritarb
9th Dec, 2011
4.05
I made cupcakes with this recipe and the result was good! I adapted a little to make it gluten-free. Working with rice floor and making cupcakes is not as fast as the original recipe, but worth the happy eating :) http://mylandofsmiles.blogspot.com/2011/12/gluten-free-raspberry-and-almonds.html
lasagne-lover
5th Dec, 2011
This recipe worked really well dairy and soya free by substituting 140g butter with 70g Vitalite dairy free & 70g Trex.
jcsweet
21st Nov, 2011
3.05
Put 3 stars and i think i was being generous. That's not being harsh its just that when you see ratings so high and read the words almondy and bakewell you expect just that. The cake is easy to make and very moist and not a bad cake just not what its is purported to be. No taste of almonds whatsoever. Shame i was really looking forward to this. Suggestion to all who agree would be to use almond essence in place of vanilla. I will give it another go using this substitute and hope for the best.
kermie
13th Nov, 2011
5.05
Forgot to rate... a definite 5 stars!!!would give 10 out of 10 if possible!!!!
kermie
13th Nov, 2011
5.05
Have made this twice now, once as cake and second time 6 separate tart tins(wanted to impress my dinner party guests!!! reduced the cooking time to 30/35 mins) My guests were lost for words to describe how good it tasted!!! Its so easy to make but like all other comments can be bit difficult spreading the mixture. Don't her put off by this even if it looks messy, as it will still look just like the picture in the end. Served with vanilla bean ice cream and a little raspberry coulis its heaven on a plate, can't recommend enough!!!!
bakingbecks
1st Nov, 2011
5.05
A wonderful cake that has never failed to impress on the many occasions i have made it :) cant recommend it highly enough :)
lisashort
24th Oct, 2011
This works with jam as well, it doesn't rise quite as much but its still really yummy.
gailjones
19th Oct, 2011
5.05
Fantastic recipe. It never fails to impress

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