Raspberry Bakewell cake

Raspberry Bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(334 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lesleyviggers's picture

Hi Rukan, I have made this many times using semolina instead of ground almonds, you;ll never know the difference. Good luck

cfrickers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing cake! Substituted strawberries and came out delicious!

moirashaw1's picture

Wonderful cake! Added almond essence rather than vanilla essence. Served with raspberry coulis. Delicious warm or at room temperature. Will make again and again

bluevalkyrie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this as a birthday cake for my father, and he really liked it. This is a very forgiving recipe - I had to go out unexpectedly just after I had poured the mixture into the tin. I put it in the fridge and then baked it from chilled 4 hours later - and it still turned out really well, and looked very appealing too.

The only thing I might try is to dredge the raspberries in some icing sugar, as they're pretty soggy in the cake, but that may be because of my unorthodox timing!

traceyrennie's picture

I made this and it was gone in 2 days. I also added a few blobs of raspberry jam as my hubby has a very sweet tooth. Delicious with cream, ice-cream and especially custard.

hilaryjarman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great cake, easy to make and eaten in double quick time! I used defrosted. Frozen raspberries which worked well.

chunixyiwa's picture

This is an easy recipe using healthy ingredients which turns out well and goes down a treat.

kaffp74's picture

A glorious cake - almond hit is often required in our household and this was perfect! Enjoyed as afternoon tea.

raven's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have just made this and it tastes delicious, but it wasn't quite cooked in the middle after 50 mins at 160 in my fan oven, so I guess it would have needed about 10 mins longer. Used a mixture of raspberries and blueberries. Nice eaten warm, would make a good dessert with some creme fraiche.

toizy86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was looking for a hassle free pudding to make as i was having people round and thought i'd give this a go as i had the almond powder to use up.
I didn't have any fresh fruit so used a mix of berries from the freezer which i left to defrost for about 15 mins beforehand.
I turned out really well,looked good,and was very tasty.It doesn't feel to "evil" either as it is filled with fruit!
A good cake,will definetely be making again!

rileywoo's picture

Delicious and so easy to make. It's now one of my favourites.

sandradd's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum yum and YUM - I made this last week for dessert for St Georges Day. I adapted it slightly - as in - had to used drained tinned raspberries - my local shops all sold out of fresh - I used Almond extract (2tsps) and finally just before it went in the oven I gave it a very fine even sprinkling of demerera sugar. The flavour and texture were divine and it didn't last until the next day - all eaten with gusto - cooking time was perfect. It was so good it's on the menu again this week and with tinned raspberries again (for economy ). Thank You BBCGF

amy_prima26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic cake

donnagriffiths110's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious and extremely easy to make. The whole cake varnished within the day, even the kids loved it. The tartness from the raspberries is a perfect contrast to the sweet almond base.

bake13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely cake!
Absolutely delicious! Yum!!!
Would definitely recommend!
I'd suggest that when you blitz the ingredients you should cream the butter first and then add all the ingredients afterwards.
I did the first batch as instructed but it was really thick and no wear near enough so did another batch this time creamed the butter first that time it was a lot creamier and more moist, Definitely double this but otherwise fabulous!
Also I used frozen raspberries! A lot cheaper and still delicious!s

jaywalker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

When I made this recipie I didnt have almonds of any kind...so I used desicated coconut.......and I exchanged the butter for 150ml of sunflower oil.
I nearly got mugged for the finished product! Went down a storm!
Am having to make it again this week...and i now have almonds....so i will try one with almonds........and one with coconut.

anetak1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love the cake! So easy to make and so tasty!

xanthopoulou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great cake!!! i used all sorts of berrries(frozen), only lasted for a couple of hours. I ll do it again wirh fresh berries

allidunn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely gorgeous!! Had our first slice as it was still warm with some pouring cream! Delicious!! I agree, a spoon of almond essence. So easy to make - I made it in my food mixer and used frozen raspberries, much cheaper and just as good!!

mrsmojos's picture

Delightful, delicious recipe - easy to make but an impressive taste!

Pages

Questions

Tips