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, questions and tips

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Comments (509)

uladurston's picture

Thanks Anna I was looking for a cake or recipe to use last year's raspberries up - I'm glad you tried it first, I shall make it tomorrow.

Heatherch's picture
5

This cake is just superb. Eat it as pud with some creme fraiche or on it's own with a cup of tea - either way it doesn't hang around for long. Really easy to make and so tasty.

peebeeh's picture
5

Have made it twice now and it's a star!

elaines's picture
5

Very easy and really delicious. Love the combination of almonds and raspberries.

barney123's picture
5

Added some almond extract instead of vanilla. V good.

barney123's picture
5

This recipe went down a storm after a recent bbq. Five different puddings were put down on the table and this one disappeared first (shortly followed by flourless chocolate cake). Will be making this again and again.

melanieday's picture

This recipie is really easy to make. There didnt look like there was enough cake mixture to spread half on the bottom of the tin, and then half over the top of the raspberries. But I spreaded it and it all worked out ok in the oven.

The cake tasted really moist and I am taking it to work as part of my birthday buns.

woozle's picture
5

This is one of the best cakes I've made with fresh soft fruit. The raspberries gave a really nice tartness to the sweet almond flavour. The combination really works and was enjoyed by everyone who tried it. :)

ebeernink's picture

I baked this one with blueberries for a charity cake sale and it was the first one to get sold (of all of the cakes there). Since I didn't get to taste it, I have no idea if it is any good though ;-) but after reading the comments here I don't think that is a problem at all. I'll just have to make it again for myself. What a chore...

jykseo's picture
5

I've already baked this twice and people just LOVE it. This evening I baked it for 3 adults and 2 toddlers and it's already all gone. This is probably the BEST cake recipe I've ever had - so delicious and super easy. BBC Good Food never disappoints me!

jamw30's picture

Tried this recipe at the weekend and it turned out great! Supprisingly light given that it was an all in one method!

craftyliz's picture
5

Very easy to make, so far have made it twice. My husband and son both enjoyed and it went down well at the WI.

amyg1987's picture
5

Really easy to make and tasted delicious. However I did expect it to taste alot more almondy but I could hardly taste them and I added the amount stated in the recipe.

muffetly's picture

I didn't like this recipe as much as the Cherry Bakewell cake from a previous issue. It didn't taste bakewelly or sweet enough for me... maybe needed some almond essence. The squidgy baked raspberries were a nice touch though.

faypeacock's picture
5

Good recipe - it turned out perfectly - just not really my cup of tea. This is nice but the cherry bakewell cake is so much better.
I've still given it 5* though as everyone loved it.

kiki85's picture
5

It was really quick and easy to make. perfect for sundays with unexpected guests... and tastes great on it's own or my partener prefers to warm it in microwave and eat with clotted cream ice-creams.

plattyplus2's picture

Made this yesterday and it went down an absolute treat. Very easy to make and turned out exactly as shown on the picture. My oven was overcrowded with a roast of meat and pototoes so tried this in the microwave using the convector oven option. I didn't have to check on it at all. Will definitely make this again.

lolifrangs's picture

Hi from South Africa. Not easy to get raspberries here so used frozen mixed berries (defrosted and drained). It was super. Will definitely try it again either with canned apricots or peaches or raspberry jam.

bluesnicket's picture
5

Excellent recipe. Easy to put together even in a food mixer (I don't have a food processor). I made it first thing in the morning and we ate it in the evening. By then the raspberries had created a damp/soggy layer through the middle, but it tasted great, no leftovers. Will do again with different fruit.

ellyhay's picture
5

This recipee is soooo easy to make and taste as good as it looks. I have a very busy lifestyle and the family loved it . no messing around with ingredients just put everything in a bowl and stir. Thats it !!!!

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