Raspberry bakewell cake

Raspberry bakewell cake

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(493 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 8

This simple almondy cake is a great way of using up pick-your-own raspberries

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal411
  • fat28g
  • saturates10g
  • carbs35g
  • sugars21g
  • fibre3g
  • protein8g
  • salt0.5g
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Ingredients

  • 140g ground almond
  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tbsp flaked almond
  • icing sugar, to serve

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.

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Comments, questions and tips

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stonefruit
12th Oct, 2019
5.05
Perfection itself.
norwegian46
9th Oct, 2019
Can you use frozen raspberries?
Old thatch
1st Oct, 2019
5.05
Already posted a comment but forgot to score
Old thatch
1st Oct, 2019
5.05
This cake is now one of my top go to recipes. I use any fruit including raspberries, plums, apple and blackberry and rhubarb. It changes with the seasons and as autumn is upon us, delicious straight from the tin with thick cream but equally so cold with a cuppa. Light, fruity and utterly nutty. I use a 20cm (8") greased and base lined sponge tin and use a butter knife to spread the top layer. Brilliant one Barney
fmcroberts
11th Aug, 2019
5.05
This is a lovely cake and so easy. We made it after getting carried away at the pick your own raspberry farm, and followed the recommendation of other reviewers to add a teaspoon of almond extract, which worked well. A couple of tablespoons of milk in the food processor with the other ingredients slackened the mix enough to spread it easily and had no impact on the final result. I've another one in the oven now, after stumbling across a bush of beautiful ripe brambles while on a walk yesterday!
Sara Parry's picture
Sara Parry
8th Jul, 2019
5.05
Made this as I had a glut of raspberries in the garden & I had all the other ingredients in my fridge/cupboards. So pleased I did make it, it was delicious & very quickly eaten by all of us. I thought it was almondy enough without any extra essence, just the vanilla one as detailed. Another one to make again.
PSOJ
7th Jul, 2019
5.05
Delicious cake. Served as a summer dessert with double cream. Very simple and quick to make. I didn’t have quite enough raspberries so added some blueberries to make up the difference. Looks pretty. Enjoyed by all.
JaneBobbie12
26th May, 2019
5.05
Another cake that definitely deserves its excellent reviews. I found I needed to use my fingers to spread the batter over the fruit but the cake always comes out perfectly after baking. Works well with plumbs, raspberries or blueberries. Perfect warm with a blob of thick cream
LydiaLeavyJones's picture
LydiaLeavyJones
10th Mar, 2019
5.05
I’ve made this cake twice now- once at home and once again for a school bake sale! This cake is so, so delicious. The delicate, sweet, subtle taste of almond is absolutely perfect paired with the tart, contrasting raspberries running through it. The sponge is very moist and airy. I used frozen raspberries which were cheaper than fresh, and the juice from them made it perfectly moist. Delicious!!! Soon going to make for a third time!!!
mwebb2609
3rd Mar, 2019
5.05
I substitute Flora Light for the butter, in the interests of my husband's weight, and if you've got some white chocolate to drizzle over the cooked cake, it's an improvement to icing sugar. Very easy to make cake, very popular, and guests always think I've bought it, don't know why they think that's a compliment, but it is.

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foxl1
17th Aug, 2019
If using frozen raspberries do I need to defrost them first? Thanks in advance I'm a newbie to baking :)
goodfoodteam's picture
goodfoodteam
20th Aug, 2019
Thanks for your question. Ideally, we'd suggest defrosting them on a bit of kitchen paper to absorb any excess liquid and then using them.
foxl1
13th Aug, 2019
I don't have a food processor will an electric whisk do?
goodfoodteam's picture
goodfoodteam
13th Aug, 2019
Thanks for your question. Yes, you can use an electric whisk for this. The texture will be slightly coarser but not significantly.
mcamp
9th Jul, 2018
Any idea of oven temp. and cooking time for this, if I increase quantities by 1/3 and cook in a 9in tin?
BugBeers
3rd Oct, 2017
I would like to serve this cake warm with ice cream. Once its made and cooled, is it possible to warm it through in the microwave to serve as dessert?
goodfoodteam's picture
goodfoodteam
6th Oct, 2017
Thanks for your question. Yes, absolutely! We'd recommend warming for a short period, adding the final sprinkle of icing sugar afterwards for effect.
spagirl
11th Aug, 2017
A quick question, l only have a 20cm Victoria sponge tin, if l line the bottom of the tin with parchment paper, do you think all the ingredients will go into the tin and bake ok?
dirtgirl
12th Aug, 2017
5.05
Hi spagirl, someone asked a similar question back in 2013 and the team replied that provided you lined the whole tin, including sides, you should be able to remove your cake once it has cooled.
spagirl
30th Aug, 2017
Thank you dirtgirl, l tried what you suggested and it turned out beautifully. Thank you for answering my question.

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VetBakes's picture
VetBakes
5th Jul, 2017
5.05
This recipe can also be used to make cupcakes-in my experience it makes exactly 12. I keep everything the same other than adding 1/2tsp of baking powder and 1tsp almond extract. They bake in the oven at the same temperature but mine are always done in 35minutes-delicious!
shirley1265
25th Sep, 2016
I used 1/2 ground almonds and 1/2 walnut and sprinkled White chocolate chips on top instead of almonds. Delicious variety
marychef
27th Apr, 2016
Made this lots of times but last might thought I'd ring the changes. I substituted dessicated coconut for the ground almonds and blueberries for the raspberries. It's a good cake. It needed a dollop of milk to loosen the mixture a bit but that was the only other extra thing.
katiegarbie
14th Sep, 2013
Use almond essence instead of vanilla extract Use a little less flour Cook on 10C less than recipe says ( 150C if fan), think it helps to keep cake moist
bradthiele
26th Aug, 2013
- I prefer to use plain flour plus 1.5 teaspoons of baking powder - I also add a teaspoon of almond essence - this recipe also doubles nicely in a slightly larger cake tin!
lesleyviggers
12th Jul, 2013
I make this cake often and sometimes substitute semolina for ground almonds, you'd never know the difference. Gorgeous recipe, have made it a hundred times and it has never let me down
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