Raspberry Bakewell cake

Raspberry Bakewell cake

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(390 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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Jacko007
20th Jul, 2017
5.05
My friends love this - and even my boyfriend who doesn't like raspberries because of the pips can't help himself! Thank you to the person who suggested using a wet, warm knife to spread the batter, that was a real help.
tastygaz's picture
tastygaz
5th Jul, 2017
5.05
I am a novice baker who wants to begin baking as I have retired and have a little more time. The recipe is easy to follow and the results superb. I will definitely make this again.
ew16554
19th Jun, 2017
5.05
Added an extra tsp of almond essence along with the vanilla-delicious! Went down a real treat with the family and will definitely go on the make again list!
kokolilo
20th May, 2017
5.05
This is an excellent cake recipe, easy to make and the result was a delicious, tangy, sweet, nutty flavoured cake - we paired it with vanilla ice-cream, yum!
olivia125
22nd Apr, 2017
5.05
Made for a charity bake sale, very easy and went down a treat! Can't recommend enough!
pippam
12th Feb, 2017
5.05
I love this really easy cake. It is always reliable. I used a mixture of frozen raspberries and blueberries today. Served with custard for Sunday lunch. Delicious.
kevz227
3rd Feb, 2017
5.05
Love making this recipe. So easy to make
shague
7th Jan, 2017
5.05
Love this recipe fairly easy as said don't be deterred by batter thickness. Will make again have tried Raspberry and Blackberries
ashleybob
28th Nov, 2016
This was very tasty, and went down very well indeed with my friends. Don't be deterred by the thickness of the batter - it's supposed to be like that. Will certainly be making again.
Sallylwalker
19th Oct, 2016
5.05
Delicious! Loved by all my family. I added the raspberry jam also. Will be making this again and again...

Pages

arwen79
18th Jul, 2017
Hi, Just wondered if I can make it on a Tuesday and refrigerate for Thursday evening?
Peej77
30th Apr, 2017
I followed the recipe exactly and the cake came out quite flat, is this normal? Thanks
goodfoodteam's picture
goodfoodteam
5th May, 2017
Thanks for your question. As you can see from the recipe picture, this is not a very deep cake. The texture would be denser than a Victoria sandwich for example but still a little springy. If this was the case then no problem. If not, it could be that the cake didn't go into the oven straight away or that the oven wasn't fully up to temperature. We hope that solves the mystery and that you were able to enjoy your cake either way.
debbiedoo76
15th Jun, 2015
Is this recipe suitable for freezing?
goodfoodteam's picture
goodfoodteam
16th Jul, 2015
Hi there, thanks for your question – this recipe is absolutely fine to freeze. 
debbiedoo76
14th Jun, 2015
Hi. Is this recipe for raspberry bake well cake suitable for freezing? Thanks
Jum1
3rd Apr, 2015
Have made this many times, it's delicious. Does anyone know if it can be made with all ground almonds as my daughter has been diagnosed as coeliac. Would they make it a bit greasy?
goodfoodteam's picture
goodfoodteam
20th Apr, 2015
Hi Jum1 thanks for your question. It is likely that using just ground almonds could make it greasy as you suggest. You could try a suitable gluten free self raising flour blend instead - we haven't tested this recipe using gluten free flour so cannot guarantee perfect results. Do let us know how you get on.
jacky50
26th Jun, 2014
3.8
Having put this in the oven - how do I know when its cooked - skewer is still wet after 50 mins
goodfoodteam's picture
goodfoodteam
7th Jul, 2014
It sounds like your oven may be the incorrect temperature, you can check this with an oven thermometer, you need to cook it until a skewer comes out clean, thanks.

Pages

ew16554
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