Raspberry Bakewell cake

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Results 221-240

• fudgeangel

  07 July 2010

  fudgeangel rated and commented on this recipe

  

  Gorgeous and easy to make. Loved the splodges of colour from the raspberries - think I will try this with blueberries next time..

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• Loopy

  15 July 2010

  Loopy rated and commented on this recipe

  

  I made this receipe into buns, you don't need as many raspberries, just 2 or 3 per bun is fine and reduce the cooking time to around 25 minutes. They are absolutely lovely and really quick and easy too. I'm going to make them again for my nans birthday paty.

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• yummy stuff

  18 July 2010

  yummy stuff commented on this recipe

  So easy to make. We had it warm for a pudding, with greek yoghurt. Will definatly make again. I am goimg to try blackcurrants next time.

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• yummy stuff

  18 July 2010

  yummy stuff rated and commented on this recipe

  

  forgot to rate !!

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• Pamski

  20 July 2010

  Pamski commented on this recipe

  Awesome recipe. And yes! Quick and easy to make! Here were my modifications... -100g Whole Almonds, cut in halfs instead of the ground almonds. It adds a great texture to the cake. -I used brown sugar instead of Golden Caster. - 1tspn almond essence and 1/2 tspn of vanilla essence (instead of just vanilla) -A combo of fresh cherries (remove pips!) and raspberries. Cherry Bakewell? Eat your heart out! :D

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• Chris

  20 July 2010

  Chris rated this recipe

  

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• burcu k

  22 July 2010

  burcu k rated this recipe

  

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• bunties

  29 July 2010

  bunties rated and commented on this recipe

  

  I made this recipe last week with fresh raspberries from my garden. My family all enjoyed the cake, but were disappointed not to taste the ground almonds. I will definitely make this recipe again, but will use almond essence instead of vanilla.

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• Laine

  31 July 2010

  Laine commented on this recipe

  Anyone know if this can be frozen?

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• Bungly

  31 July 2010

  Bungly rated and commented on this recipe

  

  Very easy and delicious! Recommended.

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• Simmy B

  01 August 2010

  Simmy B rated and commented on this recipe

  

  This cake is so easy to make and is really tasty. I agree with above comments, it's very comforting when served warm with a dollop of vanilla ice cream.

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• annam

  03 August 2010

  annam rated and commented on this recipe

  

  Made this today - it came out looking exactly like the picture. I didn't have any raspberries but used strawberries cut in half scattered over some blobs of raspberry jam - my son really enjoyed it as a pudding after his evening meal.................

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• Laine

  03 August 2010

  Laine commented on this recipe

  This is absolutely delicious, will definitely make again, so pleased it looked exactly like the picture - maybe experiment with some different fruit next time!

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• Chris

  04 August 2010

  Chris rated and commented on this recipe

  

  Chose this recipe after returning from PYO farm with more raspberries than we needed for a summer pudding. Made in a trice and we had it, warm from the oven with dollops of mascapone. We all loved it and enjoyed the rest, just as much, the next day for elevenses.

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• LindaA

  07 August 2010

  LindaA rated and commented on this recipe

  

  Bake this last week and it came out very well and delicious. My family love it very much. I used blueberries instead of raspberries as the latter is much more expensive.

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• Paula

  07 August 2010

  Paula commented on this recipe

  I was all set to make this cake when hubby decided he would love a cream cake, so I changed a bit. Made the sponge as recipe but left the raspberries out. Then whipped some double cream until it was quite stiff and used it to "ice" the cake. Then scattered the fresh raspberries on top. It was yummy, even if a bit naughtier! Will try as recipe next time.

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• Anna

  09 August 2010

  Anna rated and commented on this recipe

  

  totally delicious and simple too, would work well with any berries - think I might try it with blueberries next time, yum :)

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• Eileen

  09 August 2010

  Eileen commented on this recipe

  Superb cake very easy - I amended the ingredients to 150gms and kept to two large eggs. as I had no raspberries I sliced fresh strawberries also 150 gms - the result was great and went down with great acclaim served with double cream. A recipe that will definitely be used again. My neighbour also made the cake as per the recipe the result, easy to make and delicious. Many thanks.

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• Gizmo666

  09 August 2010

  Gizmo666 rated and commented on this recipe

  

  WOW what a lovely cake!! i made this but used fresh blueberries as my daughter doesn't like raspberries and it went down a treat and is so easy to make!!

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• dida

  10 August 2010

  dida rated and commented on this recipe

  

  Very nice and very easy will make it again .Next time i will try different fruit.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 50 mins

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

411 kcalories, protein 8g, carbohydrate 35g, fat 28 g, saturated fat 10g, fibre 3g, sugar 21g, salt 0.5 g

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