Raspberry Bakewell cake

Raspberry Bakewell cake

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(368 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

    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

    Egg

    egg

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

  • 1 tsp vanilla extract
  • 250g raspberry

    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 (509)

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
5

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
5

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
5

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!

jaynebrown373's picture

I used to love to bake - have n't done it for quite a while. So last Saturday morning I made this cake, everyone loved it. It was eaten warm with cornish ice cream and cold with cream. Although when I put it in the tin it looked like a disaster!! It looked just like the picture when I finished it.

catrionakitson's picture
5

This is the yummiest cake! Very easy to make, I substituted almond extract for the vanilla as I didn't think the vanilla went with ground almonds ( personal opinion ) and it is just so good.
Will make two next time & freeze one.

alisonegar's picture

I have an allergy to egg yolk so made it with 3 egg whites instead. It came out lovely, tasted great and even looked like the picture in the magazine. It didn't last long in our house and there are only 2 of us.

sunset123's picture
4

Made this cake last night has we have people coming for dinner tonight. I thought I would just have a very small peice...Well I had two large peices and now not eough. So I have to make another one today.Yummy now I can eat more. Very easy to make and taste great. Will be putting weight on again at weight watchers. Ann

jabbsey54's picture

So easy to make. I used home grown raspberries out of the freezer, allow a little longer for cooking due to extra liquid. Gorgeous, will definitely bake again.

eabronte's picture

Received my Good Food mag and had all the ingredients made cake went for a long walk with the dog had a piece of cake with my friend who had to have the receipe Best cake ever! I have made it 3 times already and I think she has made it more! So quick ans ssoooooo delicious

andrealofts's picture

After reading all the comments from others, I also 'tweaked' this recipe. I don't like raspberries so used blueberries, and replaced the vanilla with almond essence. I cooked it in my (850 watt) microwave oven for 5mins 30 secs. This is really delicious, quick and easy and I will definitely make it again with other fruit and spices, perhaps apple and cinnamon, or pears, or...almost anything!

irmgard2's picture
5

I made this cake last night using frozen raspberries and it turned out great. I like that it can all be thrown together in the food processor. One less appliance to haul out as I use the food processor to chop the almonds, then add the rest of the ingredients. I will definitely make this delicious cake again!

msjuliaelizabeth's picture
5

Loved it! So easy to make and the boyf was v impressed!

elizabethedwards's picture
5

Loved It !!!!!!!! Made it for my husband and two daughter who devouired it! Took what was left round to next door as was so proud - yummy yummy!

mariealice's picture
5

I baked this last Tuesday. I had been eyeballing this recipe since the issue it was in fell through my mail slot! When I went to put it into the oven, my oven was broken. :-( I did not want to waste what looked to be a delicious cake and so I dashed off to the store and picked up a convection/microwave/grill combi oven, which I had been thinking about buying anyways. Despite having had to sit for a full hour and a half before being baked, it turned out lovely. This is definitely one of my favourite cakes. I even blogged about it on "The English Kitchen." If you'd like to see the delicious pictures I took of it, go and have a peek!

laine2cook's picture
5

I baked this on Sunday, had to bake a second one on Tuesday, the family loved it! When making it on Tuesday I did not have enough raspberries so I added some blobs of jam amonst the few raspberries I had. It worked well.

joannaabfab's picture
5

Already made this cake twice for 2 special occassions!! Its so easy and everyone loves it. Served warm it is heavenly. I would make one every week except I am on a diet! Best summer cake ever......

tayl0005's picture

This cake is so easy to make and is delicious. I used almond essence instead of vanilla. Made it again for a meeting at work and it sure did impress. Have passed this recipe on. Thank you.

emmalebreton's picture
5

This is a really easy but very delicious cake. I made it with apricots instead of raspberries, and it was very tasty.

readinc's picture
5

made to take to a bbq and my husband complained as he didn't get any, he wasn't quick enough

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