Raspberry Bakewell cake

Raspberry Bakewell cake

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(333 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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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!

Frantic Flapjack's picture
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I can't really add any more than all of the other positive comments above except to say very easy to make and tastes delicious - it's one for the binder.

lesleyviggers's picture

So excited to be making my first one of the year. Picked the raspberries yesterday afternoon , been dreaming about it all night. One of my most favourite recipes, fail safe delicious versatile and gorgeous

scottmatthewtaylor's picture
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Fantastic recipe. Thanks.

Cake was easy to make and very tasty!

gilly-m's picture
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I have just made this using raspberries from my allotment. I must say it is absolutely delicious. I have never used my food processor to make a cake, but shall definitely do so again.... It is so easy! Thanks Barney for another great recipe.

m155nwp's picture
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Must be the easiest cake in the world to make and very tasty. Would work well with most soft berry type fruit

nicoleinafrica's picture

This is my cake of the year- absolutely fabulous- moist and tasty and light all at once. Rasberries are expensive in SA, so I use some strawberries and some rasberry jam for that tang. I also put more almonds on top, as I love that crunch, and it looks so pretty- I serve it for pud with crea, still warm, making it for my bookclub next week

susieone's picture
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This cake is on my list of favourites already! I made it over the weekend with a mixture of raspberries and blueberries that I had left over. Amazingly easy and quick to make. Great for a pudding with creme fraiche or cream, and equally good as a moist cake for eating at any time!! Not too sweet either.

devaodoherty's picture
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I made this yesterday & it was delicious! I don't have a food processor so just used the electric hand whisk and baked it in a fan oven for 60mins. I only had 150g of raspberries but it still worked really well. I'll definitely be making again with the full quantity. Very quick, simple & tasty!

emmafrost's picture
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Delicious! Really moist. I was a bit worried as I used frozen raspberries (which I defrosted) and I thought there might've been too much water in the cake but it turned out great. Definitely a keeper.

vanhetwolske's picture

Lovely cake, quick to make. I used some defrosted frozen raspberries, and drained off any excess juice before I put them into the cake. Worked well, but took a bit longer to cook than the time
stated. Plan to try this with blackberries too.

zoeporter's picture
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Very quick and easy to make and absolutely delicious.
Served it for dessert, slightly warm with creme fraiche. Took the remainder to the office the following day for a treat and got compliments all round. I could only get frozen raspberries and used them straight from the packet without defrosting. I had to bake it for about 10 minutes longer than the recipe said.

perkil's picture
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Made this a few times now in the food processor. It's so quick and easy and turns out well everytime, everyone loves it and thinks it's so different with raspberries. Have yet to try it with other fruit but think it would work just as well.

stephlondon's picture
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Loved this, really easy to make and v v tasty.

fruitscone's picture
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Fabulous cake, especially for fans of almondy things. Turned out beautifully and the rasps gave a lovely tart note and made the cake nice and moist. I used frozen rasps straight from the freezer and replaced vanilla essence with almond essence.

dressinggown's picture

5thMay 2012

Made the cake and it was just perfect

gwynethplummer's picture

I did this cake without the ground almonds, I replaced with rice flour and sprinkled melted white chocolate over the top when cooked instead of almonds. It was brilliant. After 4 days was a bit dense so nuked in microwave for 20 second - excellent! Thank you Gwyneth

julie_mcpherson's picture
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Delicious. I used 150g of raspberries and 5tsp of raspberry jam and the cake turned out really well. It was very easy to make in my food processor, taking no time at all to mix. My cake needed an extra 10 minutes in my fan oven. I will definitely make it again.

elliepops's picture
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So easy to make. My husband's initial response was 'has that got real raspberries in it-yuck?'. He tried some warm with custard and has declared it 'the best cake ever'! So good, no-one else got a look-in! Will definitely be making it again soon. Delicious.

jessiemay's picture
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Gorgeous, easy to make and absolutely delicious. Perfect!

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