Raspberry Bakewell cake

Raspberry Bakewell cake

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(402 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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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.
Sally Bakes
19th Oct, 2016
5.05
Delicious! Loved by all my family. I added the raspberry jam also. Will be making this again and again...
Clairo Hamer's picture
Clairo Hamer
13th Oct, 2016
5.05
I've made this cake several times now and it never disappoints. I've also made it with blueberries when I couldn't find raspberries in the supermarket. It's good with custard too.
shague
28th Sep, 2016
5.05
Have made this twice so quick & easy to make , the second one I made I did a mixture of Blackberries & Raspberry which was yummy also :)
Zozo
23rd Sep, 2016
5.05
Perfect, so simple and quick. I make it often.

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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.
yingnanzhang2013
16th Aug, 2013
hi all, i am just about to make this cake. I dont have a loose bottomed cake tin but a normal round bake tin. Will it be ok? or do i have to use the loose bottomed one as instructed in the recipe? many thanks,
goodfoodteam's picture
goodfoodteam
7th Jul, 2014
Yes a normal cake tin will work but will be slightly more tricky to release so make sure to line with  non-stick parchment and grease also, then invert to release once cool.
Nico_cook
19th Aug, 2013
5.05
No, a normal round bake tin will work. Just have parchment paper on the bottom and use a plate so to get your cake out of the tin (in some kinda of upside-down movement).

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