Raspberry Bakewell cake

Raspberry Bakewell cake

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(377 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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actress1nce
19th Jul, 2011
5.05
Have made this twice, once with raspberries and the second time with summer fruits mixed berries. Lovely cake -- I did find that it wasn't very almondy though and I like the taste of amonds so I added a teaspoon of almond extract to boost it up a bit
rebecca2424
16th Jul, 2011
My dad adores Bakewell cakes but he prefers cherries to raspberries, would it be okay to use cherries instead? If so, glacé or normal ones? Replies would be much appreciated!
cathdave
12th Jul, 2011
5.05
This was so easy to make and came out of the oven looking exactly like the picture, (which is always a bonus, I find!) It tasted fantastic and didnt last very long in our house. Will pass the recipe on to my mum and will definitely make again!
gannond
10th Jul, 2011
5.05
I rate this a Five Star because of the ease of making and the lovely lightness of texture and flavour. An instant hit. I didn't make any changes - its great as it is.
mikedeller
7th Jul, 2011
5.05
Beautiful texture, used blueberries instead of Raspberries, whcih was a great success. This cake tastes even better the next day - if only the family had left more of it until then!
nora-bella
4th Jul, 2011
5.05
oh and I used a mexican vanilla pod instead of essence - the pods were a birthday present, one of the most exoctic and beautiful gifts I have ever recieved!!
nora-bella
4th Jul, 2011
5.05
I made this to use up the raspberries growing in the garden; what a success! Just had to make another one in the week - light and tastes delicous and of course it woud work with other fruit as others have suggested and I just happen to have a quantiy dried cherries ........ :)
chanelu
1st Jul, 2011
5.05
Fantastic recipe, very easy to make and so delicious! The three of us literally demolished half in one sitting. I used frozen raspberries which worked and a bigger pan. Came out slightly flatter but otherwise like the picture! Thanks Good Food!
katy333
19th Jun, 2011
5.05
love it so easy to make!
amberholmes
19th Jun, 2011
4.05
I made a low-GI version of this using splenda instead of sugar and semolina instead of the flour. Made a denser crumb but still very tasty. It was wolfed down by the whole family.

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