Raspberry Bakewell cake

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Results 261-280

• RachelJepson

  14 September 2010

  RachelJepson commented on this recipe

  Really yummy and easy to make, delicious with custard! :-)

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• Vicky

  15 September 2010

  Vicky rated and commented on this recipe

  

  This cake is absolutely gorgeous! It's so simple to make but tastes fantastic. I would definitely recommend this, even for an amature baker!

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• pauline

  15 September 2010

  pauline rated and commented on this recipe

  

  Fab cake used fresh raspberries from my garden, iv even adapted this recipie and made it a fat free and flourless cake.

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• kasterz

  26 September 2010

  kasterz rated and commented on this recipe

  

  What an absolutely delicious cake. Have made this twice now and both times it came out superb. The cake mix is rather thick so needs a bit of patience to spread in the tin, but well worth it.

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• Grace

  27 September 2010

  Grace rated and commented on this recipe

  

  Both me and my husband love this cake. Made it so many times and always get great cmments from friends. Recently made it with plums, sprinkled with cinnamon. It was absolutly beatifull !!!!

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• holoria

  04 October 2010

  holoria commented on this recipe

  This receipe is simple easy and delicious! As I'm a baking dummy, its so reassuring to have a cake recipe that actually works! Although i did put an extra egg in as the mixture was too stiff. I've made this twice now and am destined to continue

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• goodfood

  20 October 2010

  goodfood rated and commented on this recipe

  

  Works every time, I've made it with plums - rhubarb - raspberries - apples. I softened the rhubarb and apples a little before adding. My daughter calls this cake 'comfort food' - so easy, delicious!

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• carmen

  22 October 2010

  carmen commented on this recipe

  I live in Spain and you don't see self rising flour at the supermarkets, so if anyone has the same problem, I found how to substitute, here it goes: One cup self-rising flour equals: 1 cup all-purpose flour, plus 1 1/4 teaspoons baking powder, plus 1/8 teaspoons salt. Haven't made it yet but with so many great reviews, It has to be really good!

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• Sham_B

  27 October 2010

  Sham_B rated and commented on this recipe

  

  This cake is so yummy! I made it yesterday and when I woke up this morning it was almost finished! I didn't use fresh raspberries, instead I dotted blobs of raspberry jam and it tasted delicious! I also used almond extract instead of vanilla extract. I think next time I'll double the recipe as it finished so quickly!

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• Roxann

  10 November 2010

  Roxann rated and commented on this recipe

  

  This is one of the easiest and tastiest cakes I've ever made! Works like a charm every time!

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• rachelmiller79

  15 November 2010

  rachelmiller79 rated and commented on this recipe

  

  Absolutely delicious and really easy to make. Perfect served warm with cream. Yum!

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• KITCHEN GARDEN ALI

  19 November 2010

  KITCHEN GARDEN ALI rated and commented on this recipe

  

  An excellent recipe served warm it makes a lovely dessert with creme friaché, also excellent the next day and oh so easy. It would also be really nice with crubled amaretti biscuits on top or the raspberries.

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• Erm

  21 November 2010

  Erm rated and commented on this recipe

  

  Dead easy and delicious for any occasion. Mixture was much stiffer than I thought it would be but it melted in the oven to perfection.

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• Fatima

  07 December 2010

  Fatima commented on this recipe

  Can you use frozen berries? Would I need to defrost them or can I throw them straight in?

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• rubyfitz

  12 December 2010

  rubyfitz commented on this recipe

  Just made this cake today. Its delicious easy and went down a treat.

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• rubyfitz

  12 December 2010

  rubyfitz rated this recipe

  

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• lil_muse

  04 January 2011

  lil_muse commented on this recipe

  Yummy! Made this with blueberries rather than raspberries as that was what we had in. Very tasty and easy, and it came out looking like the picture!

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• Monkey

  09 January 2011

  Monkey rated and commented on this recipe

  

  Very fruity, moist and moreish. Will definitely make it again.

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• Claire C C

  12 January 2011

  Claire C C commented on this recipe

  So easy and delicious. I tried the suggestion of adding a tsp of almond essence and a few dots of raspberry jam and it was wonderful. Will def be making again.

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• dawn

  18 January 2011

  dawn commented on this recipe

  I have made this cake many times,it has become a firm favourite with family and friends.Have tried a variety of soft fruit and the combination of blue berries and black berries works well.

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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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