Raspberry Bakewell cake

Raspberry Bakewell cake

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(378 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 8

This simple almondy cake is a great way of using up pick-your-own raspberries

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal411
  • fat28g
  • saturates10g
  • carbs35g
  • sugars21g
  • fibre3g
  • protein8g
  • salt0.5g
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Ingredients

  • 140g ground almond
  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tbsp flaked almond
  • icing sugar, to serve

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.

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Comments, questions and tips

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leafinthewind
25th Sep, 2011
5.05
I substitued the rapsberries for blackberries recently - lovely results
wendylou36
21st Sep, 2011
5.05
Wish I could rate this a hundred stars!!! One of the best recipes for cakes I have ever come across. So easy to make. Tastes beyond description, words fail me. Love this cake so much, and I enjoy making it as well. Looks pretty as well. Made one for work, and it went very quickly. I follow recipe exactly, leave in oven an extra five minutes or so, and it comes out perfect.
betty1975's picture
betty1975
17th Sep, 2011
5.05
Yummy although mine was slightly soggy in centre. Might have needed to be done longer at lower heat perhaps.
scampelina
15th Sep, 2011
5.05
Love this. So easy to make but needs to be eaten on the day really. (any excuse!)
mrsg59
11th Sep, 2011
5.05
Made this yesterday sooooo easy & delicious. I have to make another as we have eaten most of it very quickly !
mrsg59
11th Sep, 2011
5.05
Made this yesterday sooooo easy & delicious. I have to make another as we have eaten most of it very quickly !
jackieperry
10th Sep, 2011
5.05
Made this for a tea party and it went down a treat - so quick and easy to make and tastes fab.
corbecs
10th Sep, 2011
I was going to make this cake to take to friends for a get-together, but my teenage daughter made it for me. Very easy, looks impressive when it's cooked, and gets more moist the longer you keep it. I love almond flavour, so would use almond essence instead of vanilla, however, daughter doesn't, so vanilla it was. Going to use some tired blueberries in it today. Yum, yum.
lenamyers
10th Sep, 2011
Hmmmmm.... gorgeous and soooo easy! I'm going to try it with other fruits, possibly apricots would work well
bartoloc
9th Sep, 2011
5.05
delicious and 50 minutes was perfect timing. went down a treat at work!!

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