Raspberry Bakewell cake

Raspberry Bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.
gannond
10th Jul, 2011
5.05
I rate this a Five Star because of the ease of making and the lovely lightness of texture and flavour. An instant hit. I didn't make any changes - its great as it is.
mikedeller
7th Jul, 2011
5.05
Beautiful texture, used blueberries instead of Raspberries, whcih was a great success. This cake tastes even better the next day - if only the family had left more of it until then!
nora-bella
4th Jul, 2011
5.05
oh and I used a mexican vanilla pod instead of essence - the pods were a birthday present, one of the most exoctic and beautiful gifts I have ever recieved!!
nora-bella
4th Jul, 2011
5.05
I made this to use up the raspberries growing in the garden; what a success! Just had to make another one in the week - light and tastes delicous and of course it woud work with other fruit as others have suggested and I just happen to have a quantiy dried cherries ........ :)
chanelu
1st Jul, 2011
5.05
Fantastic recipe, very easy to make and so delicious! The three of us literally demolished half in one sitting. I used frozen raspberries which worked and a bigger pan. Came out slightly flatter but otherwise like the picture! Thanks Good Food!
katy333
19th Jun, 2011
5.05
love it so easy to make!
amberholmes
19th Jun, 2011
4.05
I made a low-GI version of this using splenda instead of sugar and semolina instead of the flour. Made a denser crumb but still very tasty. It was wolfed down by the whole family.
claudia_g2
12th Jun, 2011
Possibly the easiest cake I have ever made and totally delicious. Used the magimix to mix the ingredients and a 250g frozen raspberries. Bob really is your uncle with this one.
jmv696
11th Jun, 2011
5.05
Made this a couple of weeks ago. Used frozen raspberries & they worked well. Cake stayed moist for quite a while & receipe is now in my top 5 favorite cakes. Friends also agreed how fab it was.
suemoulder
7th Jun, 2011
5.05
Fabulous cake. Made it with tayberries from the garden instead of raspberries. Will try blackberries too.

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.