Raspberry Bakewell cake

Raspberry Bakewell cake

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(374 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 (514)

teachuk1's picture
5

Easy cake to make. I doubled the recipe but it looked like the picture but bigger. Next time i am going to add some Almond Essence to give it an even more almondy flavour. Everyone went back for more so I think we can safekt say that it is yet another good food magazine success.

jrawlinson's picture
4

Wonderful cake - and so easy - I made it with some darkplums that we had ready from the garden - they went so well with the almondy cake. But such an easy recipe and tastes lovely.

jld012007's picture
5

Very good cake - colleagues loved it! I added half a teaspoon of almond essence, and next time might up that to a full teaspoon just to boost the flavour a bit.

abbie123's picture

made mine with strawberries, absolutly brill. tried lining the tin but gave up it was too fiddly, greased it well and there was no problems. Will definatly make it again.

risingcake's picture

Lovely cake just looks the same as the picture, kept the recipe the same but i think most fruit would be o.k

athene9's picture
5

Just made this with preserved Morello cherries instead of raspberries. It is lovely and moist and so easy to make. Next time, and there will very definitely be a next time, will make it with a sharper fruit or use less sugar as I like my cakes less sweet. I also did not have flaked almonds and did not sprinkle with icing sugar. Overall, double thumbs up for a delicious and easy dessert. Thanks!

rmellor18's picture
5

This cake is gorgeous- really moreish. I think it would work well with plums or cherries too. Would work as a pudding if served with cream or custard. Yum!

traceyd's picture
5

This cake was beautiful, it didn't last long! Will definately make it again, going to try it with blueberries next time.

monsen's picture
5

This recipe was also an unanimous success in my fmily. Thank you so much!

heath200's picture
4

Very good and easy to make, I used an electric whisk rather than a food processor - thought it would put more air in the mixture!

geraldines's picture

Delicious and moist. I have a mini muffin tray and will make bite-sized portions next time using that to try and make it last longer!

hollie11's picture
5

My husband and I love this cake so much that I make it everyweek. Looking forward to using blackberries when I pick them from the hedgerow.

cheflett's picture

made this cake for sunday lunch with family and it went down a treat.

faeemma's picture

This is the second time I have made this cake,I am confident that my daughterinlaw, her father and my grandchildren will love it for dessert this evening.

annhill's picture

I loved this recipe it was so easy and quick to make. I had some friends round and they all enjoyed the cake. I would give this recipe 5stars.

jaynetotty's picture

I made a version of this cake on Saturday for an afternoon tea party. Very quick and easy to make. I decided to use blueberries and experimented with some lavender sugar that I've had in my cupboard. Was a great combination and the cake turned out really well.

henriot's picture

I made this cake yesterday it's so easy & a real winner.
I didn't line the tin just greased it with a little butter which was fine. It took longer to measure out in the ingredients & wash up! Will be making it again very soon...Thanks

lizirwin's picture
5

Tried your recipe and loved it!!

carolineeames's picture

I made this today as we had raspberries on the allotment - I also added a few blackberries as we had some of those too. I added a tablespoon of milk to the sponge as it seemd a bit stiff (I don't have a mixer). It worked brilliantly - there is only a little piece left! I was going to take it into work tomorrow but will have to make another one. This recipe will definitely be added to my best recipes folder.

cheddar's picture
5

really scrummy cake - have made it several times now - last time replaced the vanilla essence with almond essence - liked a previous suggestion of using blueberries, etc.

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