Raspberry Bakewell cake

Raspberry Bakewell cake

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(339 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

Comments, questions and tips

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Comments

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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.

padraig1934's picture

there's no need to go through all that nonsense about lining/greasing etc. You can buy packs of liners for both round tins and loaf tins from Lakeland.co.uk. or any of their branches. They're even reusable and no washing up.

padraig1934's picture

There is no need to go through all that nonsense about lining,greasing etc. You can buy liners for all shapes of tins from Lakeland and others. They are even reusable, and no washing up.

joan8415's picture
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I made this cake because it looked so good. It was just so quick to make, and tasted just fantastic. My work colleges have told me that I can make this any time I like, and as often as I can!!
Next time I will add a little almond essence to see how that works.

jocjoc's picture
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Totally scrumptious and suprising light - My husband and I devoured half of this after dinner!!! I used about 120g raspberries and drizzled icing over the top - yum. Next time I'll make 2 and freeze one as I can see this cake making many appearances in our house.

bagpuss1970's picture
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I made this last weekend then decided to make another to take to a friend's BBQ party. It was amazingly easy to make (chuck everything in a bowl and use hand mixer to blend) and tasted fantastic. Had no raspberries for the second one so used redcurrants and blackcurrants instead, which I think made it even better!

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