Raspberry Bakewell cake

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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Comments (518)

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 !!!!

glassbird's picture
5

Just the easiest, tastiest cake ever! I made it for a wonderful summer party for friends, they all loved it. Instead of raspberries I used apple - we had fresh fruit salad as well so wanted a change. Gorgeous.

fkwool's picture
5

Another hit - really easy cake to make - just blob the mixture over the fruit and lightly spread with knife. I sprinkled mine with dem. sugar as husband doesn't like flaked almonds! Also used some frozen blackberries straight from the freezer - needed longer cooking (about 20 mins extra) but worked a treat. Used as pudding with dorset clotted cream - yum!!

garpau's picture
5

As hubby loves bakewell tart thought I'd try this recipe, and I'm really glad i did. It was so easy to make and tasted yummy, will certainly make it again

vivienspiteri's picture

Lakeland Plastic make tin liners so that makes it even easier!!!!!

notmum's picture
5

Really simple, light and moist. The only thing I found was that I had to use a smaller tin as there didn't seem to be enough mixture for a larger tin.

kkate08's picture
5

A really lovely, simple cake to make

blan3242's picture
5

Have made this cake twice within a week, it really was that good. I had a glut of tayberries from the allotment so I used them on the 2nd occasion and it was just as good.
Such a fine tasting cake should not be that easy to make...

agika12's picture
3

That cake is delicious but when we were eating and the cake went crumbles which was difficult to eat it. Need to put something to hold the cake together. I will make it again, perhaps will put more flour or eggs.

cil106's picture

This recipe is so easy to make, everyone love it in my family!

I tired to put strawberry, blackberry & blueberry as well, made it to a summer berry Bakewell cake!

I will try adding apple, hope it goes well.

younger's picture

Made this a week ago, husband loved it. Did not bother to line tin,it came out fine. Today I have made it again with Blackberry's and Strawberrys which were soaked in Creme De Mure. Scrummy!

franjoy's picture

just made this wonderful cake so ooo easy will be making it lots more

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