Raspberry Bakewell cake

Raspberry Bakewell cake

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(399 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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Evie Forster
18th Sep, 2015
I discovered your site whilst in England earlier this year. I made a few of the top 20 recipes and they were all terrific. This raspberry cake was as good as it gets, so since being back in Australia I have made it quite a few times. One day I did not have any almond meal, so I used oats that I put thought the food processor. Then added some almond essence. This was heavier, but very good, today I used double the recipe to make a larger cake and filled it with mango. Not quite as good as the berries, but still very good.
annief
14th Jul, 2015
5.05
I had a glut of loganberries given to me by a neighbour. This turned out gorgeous, the tartness of the loganberries against the sweetness of the cake was just right. I only used granulated sugar but it still turned out fine. The mixture is a bit stiffer than the usual dropping consistency due to the almonds I guess. I did add a little bit of milk to make it slightly softer, still not dropping off a spoon like normal cake mixture but it turned out perfect.
josephm's picture
josephm
9th Jul, 2015
This has to be the easiest and gorgeous cake I have ever made and I make this once a month and its gone within two days. One thing mine takes 1hour and 20 mins but soooooo worth it.
hyegin
5th Jul, 2015
5.05
I have made this cake lots of times and its always been a success. Have used frozen berries when necessary and even used blueberries if raspberries weren't available. My daughters also make it regularly. A winner.
poptherapy
19th Jun, 2015
This recipe was great!! So easy to make with just one bowl - it was moist and delicious!! I took some photos if anyone would like to see the end result - only thing I would recommend is adding a second layer of raspberries at the top of the cake :) http://www.poptherapy.com.au/food/raspberry-tea-cake/
64Skidoo
22nd May, 2015
5.05
Absolutely love this recipe! It's so simple to make, it's literally just putting the majority of the ingredients in a bowl, mixing and popping in the oven! I substituted the fresh raspberries for blobs of seedless raspberry jam as we found the raspberries to be too tart for our tastes. It's especially gorgeous served warm, straight out of the oven with double cream, yum! www.64skidoo.co.uk
nattydread
3rd May, 2015
3.8
Really easy and looks just like the picture! I've made this twice now in a week :-) Took the advice from other postings for my second cake whereby I added 1/2 tsp almond extract and 1/2 tsp vanilla extract. Also I found that the cake was missing the 'jam' element of a bakewell tart. So mixed the raspberries with some seedless raspberry jam. Part of my regular bakes now me thinks!
HB's picture
HB
17th Apr, 2015
So easy to make and absolutely delicious. It's dense and moist with a lovely almond flavour coming through and a kick from the raspberries. Have it with some ice cream for pudding
ranabhutta
27th Mar, 2015
Baked this for Mother's Day with a few tweaks - mainly adding lemon curd, zest and juice into the mix. The juice helped to loosen up the batter a bit, so that it was spreadable in the tin. Also upped the ingredient quantities ever so slightly. Went down very well. Posted on my blog too! http://www.cupofteasolveseverything.com/2015/03/raspberry-and-lemon-bakewell-cake.html
takia247
14th Mar, 2015
5.05
turned out exactly like the picture and tasted fab!! will try this with blueberries next time.

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