Raspberry Bakewell cake

Raspberry Bakewell cake

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(340 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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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!

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.

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