Raspberry Bakewell cake

Raspberry Bakewell cake

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(338 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

This simple almondy cake is a great way of using up pick-your-own raspberries

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
411
protein
8g
carbs
35g
fat
28g
saturates
10g
fibre
3g
sugar
21g
salt
0.5g

Ingredients

  • 140g ground almonds
  • 140g butter, softened
  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberries
  • 2 tbsp flaked almonds
  • icing sugar, to serve

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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.

Recipe from Good Food magazine, August 2009

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Comments

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mrsmojos's picture

Delightful, delicious recipe - easy to make but an impressive taste!

petrastone's picture

I love this recipe, I've made it a few times and always goes down a storm. Last time I bought it to a friends dinner party and was begged to pop home and make another one as it was eaten in about 5 seconds flat!

I have substituted the raspberries with blueberries or blackberries or a mix of all three whatever is available. I've also used slightly more ground almonds and less flour which makes it lovely and gooey, oh and at least 3 tablespoons of flaked almonds.

jsuddaby's picture
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I served it warm with a raspberry coulis and a dollop of soured cream. Guests loved it. I am making it again today .so quick and easy

jsuddaby's picture
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I served it warm with a raspberry coulis and a dollop of soured cream. Guests loved it. I am making it again today .so quick and easy

outerskin1973's picture
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Delicious and very easy to make.

Ladyratatouille's picture
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No wonder this recipe gets top mark, it is really that good and that easy! I was worried at first as the batter was really stiff and very difficult to spread in the tin especially for the top layer. But it turned out perfectly. I added almond essence to and cooked it in a tray, which made perfect little square portions. Will make again.

joyjoybird's picture
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Beautiful and simple!

joyjoybird's picture
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Beautiful and simple!

sjbeck19's picture
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I so cocked up this recipe when baking, busy juggling work calls and kids. First forgot flour and had to scoop out of tin and mix in, then Forgot to do the half and half raspberry in the middle thing so ended up kind of stirring it about a bit. Bunged it in the oven......... 50mins later hey presto the cake fairy had been and put it right, delicious cake yummy!!!! Super easy recipe if you concentrate, bomb proof if you don't!

kfurber's picture
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I couldn't believe how easy this was to make! It was gobbled down as quickly as it was thrown together! This is a great cake to have up your sleeve for surprise guests.

debigee1's picture

Tried this tiday and loved it served with a dollop of vanilla ice cream. I only had 150g of raspberries but it seemed plenty. Lovely ,moist cake . I may try a liitle almond essence next time as mentioned but it was pretty perfect as it is.

hadfieldk's picture
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A VERY easy and delicious cake. I had unexpected visitors and easily made this in 10min (before cooking time). I didn't have enough ground almonds so added 70g gr almonds and 70g desicated coconut and it turned out really well. Tha cake is moist and the raspberries really cut though the cake - i only used 150g and was plenty in there! Will def make again as is so easy, tasty and looks impressive!

nanacath's picture
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Lovely cake! Lots of flavour. Looked exactly as the picture. Mixture seemed quite stiff when putting in tin, but worked all the same.

anook_puke's picture
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I used leftover cherries in a jar, but it really doesn't matter which fruits one uses as the real star of the show is the beautiful frangipani flavour. Such a simple cake to bake yet extremely impressive. Was gobbled up by all before the oven had cooled!

anon's picture

Followed the recipe but used a larger tin by mistake - made a total mess of spreading the top layer but this is a forgiving recipe - it looked & smelt fantastic when it was done. Might make again using lemon zest in the cake mixture

nanacath's picture
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This is so easy to make, and looks just like the picture. Tastes delicious too!!

joannewall's picture
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Ok! The sponge was lighter than I had expected from the mix that went into the oven. Didn't look like the picture but did taste quite nice.

joannewall's picture
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What a performance.... The cake mix was very stiff, despite following the recipe. Spreading the top layer was a drama. I make cakes regularly but won't be making this one again. It is in the oven, as I type... I am not sure it will make it beyond the bin. Hopefully I will be proved wrong. I have made a couple of other Barney recipes and don't click with them either... Not convinced would be my summary.

nunanna's picture
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I use frozen raspberries as fresh are not available often where we live. This is a delicious cake which is always a success and looks impressive too.

xpinkiix's picture
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I've made this a couple of times now its lovely, We all love cherry bakewells and this is very similar but a lot quicker to make and looks great i'm going to try it with cherry's next time.

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