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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plummy
25th Mar, 2014
I've made this cake several times now and it always turns out great. Made with both raspberries and blueberries. The only change I make is that is I gently stir the fruit into the mixture and then spoon into my tin as I find it easier.
crothers
19th Mar, 2014
5.05
Made this cake yesterday afternoon and it was eaten in less than 24 hours. Didn't have any raspberries so used blueberries that needed eating up. It was lovely and moist and went down well with a cup of tea. Kids had it with custard still warm. Will definately make again.
looney
15th Feb, 2014
This cake is really easy, super moist and overall scrummy. Only fault was the raspberry seeds but I guess that's unavoidable. Might try this with cherries next time.
smokey161270
3rd Feb, 2014
5.05
This only lasted 2 days and there's only two of us!
smokey161270
3rd Feb, 2014
5.05
Dangerous! This cake only lasted 2 days and there is only two of us. I only had 90g of ground almonds so made up the rest of the weight with more flour, I only had tinned cherries so used them instead. I will be making this again no doubt, but maybe when I'm not on a diet! Lol 2 days and there is only two of us. I only had 90g of ground almonds so made up the rest of the weight with more flour, I only had tinned cherries so used them instead
vercook
7th Jan, 2014
Change nothing. I followed the recipe to the letter and came out perfect. Cakes that have almond meal are meant to be a bit dense so no reason to try to fluff it up. If you are short of rasberries you can try tinned cherries or any frozen red berry. The last 4 months i changed roles in life, i am a stay home mom that bakes cakes. I have tried dozens of recipes by now. On the Christmas dinner i was running out of time and decided to do something quick and chose this recipe. And i got the doubious comment that from all the weird fancy cakes they had tried so far this one was by far the best and i should just stick to this one. Well maybe that last chilli and agave syrup cake attempt is making my conservative audience weary. Anyway, this is a recipe to be printed out and kept in your cook book.
alphamonkey99
4th Jan, 2014
Fantastic cake/dessert. Used almond extract as others suggested and also added some Amaretto to the fruit - very almondy!
robscanlon
19th Dec, 2013
I have made this around 6 times, just so easy and delicious!
dhanisha_j
18th Dec, 2013
I would definitely recommend this. Its so easy to make. As suggested by other people I reduced the flour a little but kept everything the same. I thoroughly mixed the sugar and butter first, then the eggs, followed by the flour and the rest of the ingredients. The mixture seemed really thick and I thought I'd done something wrong but it was absolutely fine when I baked it. It was extremely tasty and will try and make this same cake but with blueberries instead. Really happy with the outcome :)
Zoe4
9th Dec, 2013
Very tasty cake - perfect if you are looking for a light cake to have with tea or lunch.

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