Raspberry Bakewell cake

Raspberry Bakewell cake

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(404 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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jackieperry
10th Sep, 2011
5.05
Made this for a tea party and it went down a treat - so quick and easy to make and tastes fab.
corbecs
10th Sep, 2011
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.
lenamyers
10th Sep, 2011
Hmmmmm.... gorgeous and soooo easy! I'm going to try it with other fruits, possibly apricots would work well
bartoloc
9th Sep, 2011
5.05
delicious and 50 minutes was perfect timing. went down a treat at work!!
carojones
5th Sep, 2011
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.
meggiemummy
3rd Sep, 2011
4.05
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.
rachaelcoar
25th Aug, 2011
5.05
Lovely and moist and extremely tasty!
zoebazuin
23rd Aug, 2011
5.05
great bake
brunch
18th Aug, 2011
This reciepe is great easy to make tastes fantastic,ive used almond extract,blueberries with the rasberries and everyoine has loved it,ive now made it about ten times do to requests and today i have just made them in cupcake cases and they are fab.
manda72
12th Aug, 2011
5.05
Very nice, went down a treat last night as dessert. I made double the mixture due to only having a larger tin so lots left but sure it will be gone by the end of today! Think I will add almond extract next time though.

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