Raspberry Bakewell cake

Raspberry Bakewell cake

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(326 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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toizy86's picture
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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
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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
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Fantastic cake

donnagriffiths110's picture
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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
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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
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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
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Love the cake! So easy to make and so tasty!

xanthopoulou's picture
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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
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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!

petrastone's picture

I love this recipe, I've made it a few times and always goes down a storm. Last time I bought it to a friends dinner party and was begged to pop home and make another one as it was eaten in about 5 seconds flat!

I have substituted the raspberries with blueberries or blackberries or a mix of all three whatever is available. I've also used slightly more ground almonds and less flour which makes it lovely and gooey, oh and at least 3 tablespoons of flaked almonds.

jsuddaby's picture
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I served it warm with a raspberry coulis and a dollop of soured cream. Guests loved it. I am making it again today .so quick and easy

jsuddaby's picture
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I served it warm with a raspberry coulis and a dollop of soured cream. Guests loved it. I am making it again today .so quick and easy

outerskin1973's picture
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Delicious and very easy to make.

rezvan's picture
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No wonder this recipe gets top mark, it is really that good and that easy! I was worried at first as the batter was really stiff and very difficult to spread in the tin especially for the top layer. But it turned out perfectly. I added almond essence to and cooked it in a tray, which made perfect little square portions. Will make again.

joyjoybird's picture
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Beautiful and simple!

joyjoybird's picture
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Beautiful and simple!

sjbeck19's picture
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I so cocked up this recipe when baking, busy juggling work calls and kids. First forgot flour and had to scoop out of tin and mix in, then Forgot to do the half and half raspberry in the middle thing so ended up kind of stirring it about a bit. Bunged it in the oven......... 50mins later hey presto the cake fairy had been and put it right, delicious cake yummy!!!! Super easy recipe if you concentrate, bomb proof if you don't!

kfurber's picture
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I couldn't believe how easy this was to make! It was gobbled down as quickly as it was thrown together! This is a great cake to have up your sleeve for surprise guests.

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