Raspberry Bakewell cake

Raspberry Bakewell cake

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(380 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 egg
    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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juliemcw1974
13th May, 2011
5.05
quick and easy lovely for picnics and breakfast
rebecca_1980
9th May, 2011
4.05
Made with Strawberries, really nice. Did feel that the mixture wasn’t enough, but worked out perfect.
cliffe
5th May, 2011
Sounds absolutely yummy - can't wait to try it; however, I'm forcibly of limited mobility at the moment, owing to a broken hip, but hope to try it as soon as I'm able.
nicolajtree@gma...
2nd May, 2011
5.05
Easy and delicious but doesn't keep so make sure you eat it all up!
boardie
28th Apr, 2011
5.05
gorgeous cake, made with blueberries and it was a hit!
dawnames
27th Apr, 2011
5.05
Absolutely scrummy. Have made this as a pudding and served with whipped cream - never any leftovers for the next day! I'll try it with blackberries next time
annmac1
26th Apr, 2011
5.05
I have made this about 3 times since coming across it last year (2010). It has been a success each time going down very well at home and work. So easy to pretty much throw together.
thecakefairy
24th Apr, 2011
Lovely easy cake to make and definitely will be going on the favourites list. I used some almond extract in place of the vanilla though as I am particularly fond of the almond/raspberry combination. Highly recommended.
lbrown23
23rd Apr, 2011
5.05
Very easy to make. I was worried about the amount of raspberries I added to mine in case the cake sank, but it didn't and it tasted lovely.
cralph
17th Apr, 2011
5.05
Very easy and Very scrummy!!

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