Raspberry Bakewell cake

Raspberry Bakewell cake

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(343 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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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.

stew-c's picture
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BAKED IT & ATE IT, LICKED OUT THE BOWL,MY WIFE THOUGHT THERE HAD BEEN A MIRACLE PERFORMED IN OUR KITCHEN--- VERY NICE CAKE.

catskin's picture

Simple to make and delicious. The neighbours want the recipe.

clairer's picture
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Wow what a recipe, have so many blackberries at the bottom of our garden, I am definately going to try it with them as have no more frozen rasberries from the allotment left to make the cake with - have fun baking!

aussiewicker's picture

I have made this several times now. Works equally well with apples, rhubarb or raspberry jam! My husband loves it.

jabbsey54's picture

So easy! One bowl, one tin that's all you need. I've just made it for the second time, using blackberries this time. Even remembered the recipe from memory, from baking it a couple of days ago. This cake doesn't stay around for long~too nice :O)

arnoroad's picture

I LOVED THIS CAKE BUT COULD NOT TASTE THE ALMONDS, NEXT TIME I WILL USE ALMOND ESSENCE NOT VANILLA.

arnoroad's picture

I MADE THIS CAKE IT WAS LOVELY, BUT NEXT TIME I WILL PUT ALMOND ESSENCE IN INSTEAD OF VANILLA.

mlstevens's picture
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Yum!

cpadmore's picture
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This was a very easy and tasty cake. Had to turn fan oven even lower because top cooked before centre but everyone agreed it was a great cake

scorps's picture

Made this delisious cake but put black cherries in, instead of raspberries was a great hit in the family, Need to make another one its so nice.

nance1's picture
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Delicious very easy to
make and you can be versatile with the fruit

karleyneill's picture

made this cake as I had bought a lot of ground almonds in Portugal. Lovely and moist. I had no flaked almonds so I covered the top with demera sugar before baking which gave it a struesel effect!

espelho's picture

Would this recipe work with Plums as well? need to give this one a go this weekend! :)

alfiemax's picture
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The cake was delicious. Think I will try soaking the raspberries in cointreau for a while before using them or lemon zest to the sponge mix. The cake was moist and so easy to make.

sweeena's picture
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I made this with blackcurrents instead and was really good!
Really moist and is so easy to make!!!

flossieb79's picture
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Can I count the raspberries as one of my 5 a day (pleeeease? - that way can eat more of this yummy cake)

catkinson1's picture

Made this cake and will say really deelish! Used it for a pudding with ice cream and then later over weekend with a cup of tea. Will definitely be making this one again - and some disappeared from the cake tin!!!!

clarebonham's picture
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This is a great cake. So easy to make and all the family loved it. It's best served warm, but still lovely the next day. I think a blob of clotted cream would go perfectly! I will definately make it again soon.

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