Raspberry Bakewell cake

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Results 341-360

• Zoe

  23 August 2011

  Zoe rated and commented on this recipe

  

  great bake

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• rach

  25 August 2011

  rach rated and commented on this recipe

  

  Lovely and moist and extremely tasty!

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• cake bakers

  03 September 2011

  cake bakers rated and commented on this recipe

  

  We've made this a few times now as it's super easy and a 'one bowl' recipe. We added a tsp of almond extract which works well. Thia is also good with a layer of cherry jam and fresh cherries.

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• Caro

  05 September 2011

  Caro commented on this recipe

  We have 'keepers' and 'chuckers' in our house when I try a new recipe and this one is very definitely a keeper and easy too. Everyone at worked loved it too.

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• Carolineb

  09 September 2011

  Carolineb rated and commented on this recipe

  

  delicious and 50 minutes was perfect timing. went down a treat at work!!

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• alelo

  10 September 2011

  alelo commented on this recipe

  Hmmmmm.... gorgeous and soooo easy! I'm going to try it with other fruits, possibly apricots would work well

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• Good Foods

  10 September 2011

  Good Foods commented on this recipe

  I was going to make this cake to take to friends for a get-together, but my teenage daughter made it for me. Very easy, looks impressive when it's cooked, and gets more moist the longer you keep it. I love almond flavour, so would use almond essence instead of vanilla, however, daughter doesn't, so vanilla it was. Going to use some tired blueberries in it today. Yum, yum.

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• Jackie

  10 September 2011

  Jackie rated and commented on this recipe

  

  Made this for a tea party and it went down a treat - so quick and easy to make and tastes fab.

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• louiseg

  11 September 2011

  louiseg rated and commented on this recipe

  

  Made this yesterday sooooo easy & delicious. I have to make another as we have eaten most of it very quickly !

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• louiseg

  11 September 2011

  louiseg commented on this recipe

  Made this yesterday sooooo easy & delicious. I have to make another as we have eaten most of it very quickly !

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• scampelina

  15 September 2011

  scampelina rated and commented on this recipe

  

  Love this. So easy to make but needs to be eaten on the day really. (any excuse!)

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• Betty1975

  17 September 2011

  Betty1975 rated and commented on this recipe

  

  Yummy although mine was slightly soggy in centre. Might have needed to be done longer at lower heat perhaps.

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• Beverley

  21 September 2011

  Beverley rated and commented on this recipe

  

  Wish I could rate this a hundred stars!!! One of the best recipes for cakes I have ever come across. So easy to make. Tastes beyond description, words fail me. Love this cake so much, and I enjoy making it as well. Looks pretty as well. Made one for work, and it went very quickly. I follow recipe exactly, leave in oven an extra five minutes or so, and it comes out perfect.

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• Leafinthewind

  25 September 2011

  Leafinthewind rated and commented on this recipe

  

  I substitued the rapsberries for blackberries recently - lovely results

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• stellanor

  01 October 2011

  stellanor commented on this recipe

  this cake is absolutely fantastic, the sky-high ratings are well deserved! i made it for a barbecue at some friends' place and, since i wasn't sure whether everyone liked raspberries, i decided to play safe and use 200g glace cherries instead (rinsed well, halved and coated in flour to prevent them sinking). the result was delicious, an absolute hit - i got so many praises i almost felt embarrassed :) i mixed it by hand and it was dead easy to make. i mixed butter and sugar first until creamy, then added vanilla extract and eggs and finally folded in flour and ground almonds. will definitely make again and again.

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• stellanor

  01 October 2011

  stellanor rated this recipe

  

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• SusanFB

  12 October 2011

  SusanFB rated and commented on this recipe

  

  YUM YUM YUM...lovely and moist. .....good keeping qualities. I made this "on the spur of the moment", so didn't have all the ingredients to hand........ added small blobs of seedless raspberry jam instead of the fresh raspberries, and substituted a couple of table spoons of the ground almonds with dry semolina and almond essence...(handy thrift tip!) I doubled the recipe, used the same sized tin, covered with greaseproof paper to stop burning on top, the cake baked evenly and well. My son & I have decided to bake one for Christmas this year...adding small balls of marzipan.......mmmmm can't wait!

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• Gail

  19 October 2011

  Gail commented on this recipe

  Fantastic recipe. It never fails to impress

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• Lisa Short

  24 October 2011

  Lisa Short commented on this recipe

  This works with jam as well, it doesn't rise quite as much but its still really yummy.

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• Di

  31 October 2011

  Di rated this recipe

  

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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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