Raspberry Bakewell cake

Raspberry Bakewell cake

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(332 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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vwaddy's picture
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Absolutely delicious! This cake was seriously popular and everyone said it must have taken me hours and lots of effort. It was a quick in the blender job and the berries and almonds make you feel like it is a healthy mix!! I love this cake recipe. LOVE LOVE LOVE Highly recommend

faye_ella's picture
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Really nice cake although didn't taste as 'almondy' or sweet as I expected. This was only second cake I've made though so delighted how it turned out. It didn't last long at work. I would make again.

duggy96's picture
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I made 4 of these in a week for friends and colleagues, everyone was impressed with how tasty it is. 5 stars from me, easy to make, looks good and tastes great.

janeysalt's picture
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I baked this cake for an occasion at work and had so many good comments - very easy to make and delicious hot or cold

marycostigan's picture
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Simple. Delicious, especially when warm. Almonds + Raspberries are best friends =)

julie1410's picture
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Easiest cake I have ever made. Delicious too, would add some almond essence next time though.

abikinsey's picture
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Such an easy recipe for such a FANTASTIC tasty cake!! Got high praise for my first attempt at this cake, will def make again!

julieallen56's picture

Just made this recipe and it came lovely
Did need a little longer in the oven than stated

dashna21's picture
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I love cherry bakewells and this for some reason didnt have the wow factor me. It was very easy to make and the end result was great but maybe i needed to do something different. I will try it again.

myfanw's picture

Made yesterday but substituted gluten free self raising flour. Once it was in tin I realised my tin was a bit bigger than the size suggested but it still turned out really nice. Really moist and got hubby's thumbs up! Will definitely make again

andytaylor128's picture
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easy & cheap to make, lovely eating!

Fonti's picture
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This is the first cake i've ever made and it was lovely! Looked just like the picture aswell. Certainly impressed the boyfriend.

juicyjulie52's picture
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Tried this cake today, didn't have almonds so used 1 tsp of almond extract to cake mix instead, the cake was lovely and very moist, will certainly be baking this again!

vicib1980's picture

Great recipe but going to try with frozen raspberries instead and more almond extract as not quite the bakewell taste I was after.

clairelumley1981's picture

WOW this was absolutely delicious and so simple to make subsituted the vanilla extract for almond as recommended. Yum yum.

gailjones's picture
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This is the best cake I have ever made. It is easy and absolutely delicious. Worthy of 10 stars

aiessa's picture

I have made this cake on three occasions and it always turns out moist and lush. I break pieces of white chocolate and push them into the cake batter. This makes the cake even more moist and squidgy. Works well against sharp raspberries. Also replace vanilla for almond extract.

nancysadler88's picture

This was a really nice cake and a lot more moist than I expected. My food processor did not take kindly to me shoving butter, flour, sugar, eggs etc in it and almost broke, however that may be down to the quality of the food processor! So I hand mixed instead. Would make again and maybe include some raspberry jam.

arsenal-yummy's picture
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Not almondy enough:-(

condersma's picture

Here in California we don't use "self raising flour" so it would be great to have recipes show the alternative. Many people in USA use these recipes -- I've shared them with so many of my Facebook friends and they love them!

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