Raspberry Bakewell cake

Latest comments and suggestions

Results 321-340

• Bizziebee

  06 June 2011

  Bizziebee commented on this recipe

  This cake is brilliant so easy to make, I have made it with blackberries too everybody loves this cake

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue moulder

  07 June 2011

  sue moulder rated and commented on this recipe

  

  Fabulous cake. Made it with tayberries from the garden instead of raspberries. Will try blackberries too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JMV696

  11 June 2011

  JMV696 rated and commented on this recipe

  

  Made this a couple of weeks ago. Used frozen raspberries & they worked well. Cake stayed moist for quite a while & receipe is now in my top 5 favorite cakes. Friends also agreed how fab it was.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claudia Gough

  12 June 2011

  Claudia Gough commented on this recipe

  Possibly the easiest cake I have ever made and totally delicious. Used the magimix to mix the ingredients and a 250g frozen raspberries. Bob really is your uncle with this one.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AmberH

  19 June 2011

  AmberH rated and commented on this recipe

  

  I made a low-GI version of this using splenda instead of sugar and semolina instead of the flour. Made a denser crumb but still very tasty. It was wolfed down by the whole family.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katy

  19 June 2011

  katy rated and commented on this recipe

  

  love it so easy to make!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yumyum

  01 July 2011

  yumyum rated and commented on this recipe

  

  Fantastic recipe, very easy to make and so delicious! The three of us literally demolished half in one sitting. I used frozen raspberries which worked and a bigger pan. Came out slightly flatter but otherwise like the picture! Thanks Good Food!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nora Bella

  04 July 2011

  Nora Bella commented on this recipe

  I made this to use up the raspberries growing in the garden; what a success! Just had to make another one in the week - light and tastes delicous and of course it woud work with other fruit as others have suggested and I just happen to have a quantiy dried cherries ........ :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nora Bella

  04 July 2011

  Nora Bella commented on this recipe

  oh and I used a mexican vanilla pod instead of essence - the pods were a birthday present, one of the most exoctic and beautiful gifts I have ever recieved!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mike D

  07 July 2011

  Mike D rated and commented on this recipe

  

  Beautiful texture, used blueberries instead of Raspberries, whcih was a great success. This cake tastes even better the next day - if only the family had left more of it until then!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dohg

  10 July 2011

  Dohg rated and commented on this recipe

  

  I rate this a Five Star because of the ease of making and the lovely lightness of texture and flavour. An instant hit. I didn't make any changes - its great as it is.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cath123

  12 July 2011

  cath123 rated and commented on this recipe

  

  This was so easy to make and came out of the oven looking exactly like the picture, (which is always a bonus, I find!) It tasted fantastic and didnt last very long in our house. Will pass the recipe on to my mum and will definitely make again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rebecca

  16 July 2011

  Rebecca commented on this recipe

  My dad adores Bakewell cakes but he prefers cherries to raspberries, would it be okay to use cherries instead? If so, glacé or normal ones? Replies would be much appreciated!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• actress1nce

  19 July 2011

  actress1nce rated and commented on this recipe

  

  Have made this twice, once with raspberries and the second time with summer fruits mixed berries. Lovely cake -- I did find that it wasn't very almondy though and I like the taste of amonds so I added a teaspoon of almond extract to boost it up a bit

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• K.Jo

  19 July 2011

  K.Jo rated and commented on this recipe

  

  Was really easy to make and sooooo yummy. My sis and mom loved it, too. Will make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• The Boogaloony

  26 July 2011

  The Boogaloony rated and commented on this recipe

  

  So easy to make, this cake always turns out perfectly!! Totally recommended

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah

  02 August 2011

  sarah rated and commented on this recipe

  

  this i a very good and easy recipe will defo make again and again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KathrynL

  03 August 2011

  KathrynL rated and commented on this recipe

  

  So easy to make and makes a perfect party dessert. You just need to make a spare, so you actually get some yourself!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Manda72

  12 August 2011

  Manda72 rated and commented on this recipe

  

  Very nice, went down a treat last night as dessert. I made double the mixture due to only having a larger tin so lots left but sure it will be gone by the end of today! Think I will add almond extract next time though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jjpink

  18 August 2011

  jjpink commented on this recipe

  This reciepe is great easy to make tastes fantastic,ive used almond extract,blueberries with the rasberries and everyoine has loved it,ive now made it about ten times do to requests and today i have just made them in cupcake cases and they are fab.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11695/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.