Raspberry Bakewell cake

Raspberry Bakewell cake

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(340 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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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!

heath200's picture
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Very good and easy to make, I used an electric whisk rather than a food processor - thought it would put more air in the mixture!

geraldines's picture

Delicious and moist. I have a mini muffin tray and will make bite-sized portions next time using that to try and make it last longer!

hollie11's picture
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My husband and I love this cake so much that I make it everyweek. Looking forward to using blackberries when I pick them from the hedgerow.

cheflett's picture

made this cake for sunday lunch with family and it went down a treat.

faeemma's picture

This is the second time I have made this cake,I am confident that my daughterinlaw, her father and my grandchildren will love it for dessert this evening.

annhill's picture

I loved this recipe it was so easy and quick to make. I had some friends round and they all enjoyed the cake. I would give this recipe 5stars.

jaynetotty's picture

I made a version of this cake on Saturday for an afternoon tea party. Very quick and easy to make. I decided to use blueberries and experimented with some lavender sugar that I've had in my cupboard. Was a great combination and the cake turned out really well.

henriot's picture

I made this cake yesterday it's so easy & a real winner.
I didn't line the tin just greased it with a little butter which was fine. It took longer to measure out in the ingredients & wash up! Will be making it again very soon...Thanks

lizirwin's picture
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Tried your recipe and loved it!!

carolineeames's picture

I made this today as we had raspberries on the allotment - I also added a few blackberries as we had some of those too. I added a tablespoon of milk to the sponge as it seemd a bit stiff (I don't have a mixer). It worked brilliantly - there is only a little piece left! I was going to take it into work tomorrow but will have to make another one. This recipe will definitely be added to my best recipes folder.

cheddar's picture
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really scrummy cake - have made it several times now - last time replaced the vanilla essence with almond essence - liked a previous suggestion of using blueberries, etc.

jwheeler's picture

Fantastic.....

proberts91's picture
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This looked lovely - like it had come from a patisserie! I ate it at my friend's yesterday after lunch, thought it was gorgeous, then came home and made one for my family.
It's so nice I'm making it again tomorrow for my Mother-in-law's birthday tea (so it must be nice!)

proberts91's picture
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This cakes looks like it comes straight from a patisserie. It tastes wonderful and I'm making it again tomorrow - for my mother-in-law's birthday tea! So, it must be good!

marianforsythe's picture
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Easy to make, delicious taste, but sank in the middle, will try again and leave it in the oven for 1 hour. Will definitely try again.

plumpmum's picture
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I did find this cake very easy to make and very moist, however, the raspberries gave it a tartness that my children and I weren't keen on. We much prefer Jane Hornby's Cherry Bakewell Cake also featured on this site.

juliavoisey's picture

Excellent - really easy and delicious. Could easily substitute other fruit. Especially good eaten still stightly warm with creme fraiche as a dessert.

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