Raspberry Bakewell cake

Raspberry Bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(407 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kyrawippich's picture
kyrawippich
6th Apr, 2012
2.05
Baked the cake for 40min instead of 50 and still turned out way too dry. My boyfriend liked it. I ate it, didn't enjoy it, though. Quite a boring cake. Asking my mum she said she'd rate it a 2/5...
auntymable
3rd Apr, 2012
5.05
I am not a cake maker, but this was so simple and easy to follow with delicious results. It came out just as the picture. Lovely :)
samara
26th Mar, 2012
What a fantastic recipe!!i actually decided to make muffins instead of a cake and they turned out a treat!i will definitely be making these again they disappeared far too quickly!!
lizleicester
25th Mar, 2012
4.05
Used frozen blackberries instead of raspberries and although it was delicious, I think raspberries would be better.
daisycat1
24th Mar, 2012
5.05
Sorry forgot to rate!
daisycat1
24th Mar, 2012
5.05
Made this last week for mothers day and am making again this weekend to take to work for a treat. So easy and came out looking just like the illustration. Highly recommended.
lynneka
19th Mar, 2012
5.05
Made this for mothers day, it was delicious.
aingealpcsp
15th Mar, 2012
I made this as a tart with the raspberries on top and sprinkled it with flaked almonds. I added a small amount of buttermilk to the eggs and also used almond essence instead of vanilla. ery impressive result for the amount of work involved.
darfield
11th Mar, 2012
I have nothing but praise for this perfect cake. It turned out just like the photo, delicious, light and so easy to throw together. I am going to make a strawberry and blueberry versions. Nice to have a cake all the family love.
felicityhm
9th Mar, 2012
5.05
I made this for a charity cake sale and everyone said how delicious it was. I'm not a big fan of almond flavour but even I enjoyed it!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.