Raspberry bakewell cake

Raspberry bakewell cake

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(613 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

Ingredients

  • 140g ground almond
  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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SusanneHar
30th Jul, 2020
Could I freeze this cake , if not how many days would it keep for ?
hybridauth_user 2846's picture
hybridauth_user 2846
30th Jul, 2020
5.05
Delicious. Made as is, did not have to change a thing. Thankyou
nunuhogg
6th Jul, 2020
5.05
Delicious & so easy, just made it with gooseberries worked out really well - there aren’t many recipes for gooseberry cakes they are very good in this
bridget13's picture
bridget13
4th Jul, 2020
5.05
I have just made for the second time, a very easy cake. I make it with cherries (I’m allergic to raspberries) and almond essence. I also took another’s advice and added a little grated marzipan and cherry jam. One that I will make regularly.
Su51xxs
1st Jul, 2020
5.05
Made this yesterday for a family lunch today and it was delicious. I amended slightly. I used a tablespoon of disaronno, And rolled my thawed frozen raspberries in icing sugar. I also added a chopped up 100g bar of white chocolate. I didn’t have any Flaked almonds For the top though:( In our oven it only took 40min. I cut and froze half of it as I read the reviews saying it doesn’t keep well. There was too much for us to eat within a day. Hope it freezes well.
Ellie-1
30th Jun, 2020
5.05
Delicious cake and easy to make. Next time maybe try with cherries.
Eve Laws's picture
Eve Laws
17th Jun, 2020
5.05
This is one of my go to cake recipes. It is so easy and quick to make and everyone who tries it always ask for seconds! I will be making this cake for years to come!
sallybeattie
16th Jun, 2020
5.05
ade this for our wedding anniversary today and my birthday tomorrow . Absolutely yummy cake . It did take about an hour to cook even though my oven can sometimes be too hot, but I used a thermometer to check it. As suggested by other reviewers, I added 1 tsp almond essence and it definitely gave it the Bakewell taste. I mixed it in my food processor and could see why it needed that rather than my mixer, as it is a stiff mixture, but it was lovely and moist when cooked. Great recipe.
Anne Eastwood's picture
Anne Eastwood
15th Jun, 2020
5.05
Why is it impossible to print recipes off any more? I'm happy to save them but I find it much easier to print them off and work from a paper copy! I still keep a recipe book with written recipes....I won't be able to pass down my on-line collection will I?? I couldn't comment on the lady's post who asked if she could use anything other than raspberries. I've chopped apple and / or pears into raspberry shaped pieces - was lovely. Have also chopped up pitted dates and added a tablespoon of amaretto....delicious. Sultanas and apple.....tinned figs.....all work if they're chopped.
pretzel_logic
15th Jul, 2020
You need to be signed in to print off the recipes. Could this be the problem?

Pages

sallybeattie
16th Jun, 2020
5.05
I’m just wondering if you could explain why this recipe uses a food processor rather than a mixer? I have both but haven’t done a cake in the processor before. Thank you.
lulu_grimes's picture
lulu_grimes
21st Jun, 2020
Hi, At the time this was written, far more of our users owned food processors than mixers so we used to write cake recipes that could be made in them. You can use a mixer if you prefer. I hope this helps, Lulu
sarahjac
8th Jun, 2020
Can I use cherries or some other fruit instead of raspberries? I've tried using fresh and tinned raspberries - they're too tart. I tried tossing them in icing sugar, but that gave the cake a gritty texture. I know the fruit is meant to be a little tart, but I don't want to waste anymore raspberries. I like the idea of using cherries, but how do I use them? Do I use glace cherries or fresh (pitted etc?) Can anyone suggest an alternative or advise me re cherries etc?
lulu_grimes's picture
lulu_grimes
9th Jun, 2020
Hello Sarah, You could use fresh cherries (halved) or tinned cherries (well drained) in this. We've got quite a few Bakewell recipes using different fruit, I've pasted the links below. You can use blackberries, blueberries and blackcurrants. Lulu https://www.bbcgoodfood.com/recipes/blackcurrant-bakewell https://www.bbcgoodfood.com/recipes/blackberry-bakewell-squares https://www.bbcgoodfood.com/recipes/blueberry-bakewell-muffins
roserorose
1st Jun, 2020
What food processor blade should I use?
lulu_grimes's picture
lulu_grimes
7th Jun, 2020
Hi, you can use a metal or plastic blade for this. Lulu
LucyK3's picture
LucyK3
22nd May, 2020
Do you think this recipe would work if I replaced the raspberry’s with blueberry as my husbands not so keen on the seeds in raspberry’s or could I replace fruit with a seedless jam dotted through instead?
lulu_grimes's picture
lulu_grimes
26th May, 2020
Hi Lucy, I think you could probably do either, we haven't tested this with blueberries but there's no reason you can't make a straight swap. For the jam, you'd have to make sure it was quite thick, also, it would make the cake sweeter. If you choose this option then make sure the jam isn't near the edges of the cake in case it burns (more sugar, less water than a raspberry). I hope this helps, Lulu
Liz Malone's picture
Liz Malone
4th Apr, 2020
Can I add choc chips to this recipe?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
6th Apr, 2020
Hello! Esther from the food team here. If you wanted to use up some chocolate chips you could indeed! I'd recommend white chocolate to go with the raspberries. Thanks for your question!

Pages

bakewell
18th Feb, 2020
This recipe makes a perfect gluten free cake if the flour is replaced by one which gluten free
VetBakes's picture
VetBakes
5th Jul, 2017
5.05
This recipe can also be used to make cupcakes-in my experience it makes exactly 12. I keep everything the same other than adding 1/2tsp of baking powder and 1tsp almond extract. They bake in the oven at the same temperature but mine are always done in 35minutes-delicious!
shirley1265
25th Sep, 2016
I used 1/2 ground almonds and 1/2 walnut and sprinkled White chocolate chips on top instead of almonds. Delicious variety
marychef
27th Apr, 2016
Made this lots of times but last might thought I'd ring the changes. I substituted dessicated coconut for the ground almonds and blueberries for the raspberries. It's a good cake. It needed a dollop of milk to loosen the mixture a bit but that was the only other extra thing.
katiegarbie
14th Sep, 2013
Use almond essence instead of vanilla extract Use a little less flour Cook on 10C less than recipe says ( 150C if fan), think it helps to keep cake moist
bradthiele
26th Aug, 2013
- I prefer to use plain flour plus 1.5 teaspoons of baking powder - I also add a teaspoon of almond essence - this recipe also doubles nicely in a slightly larger cake tin!
lesleyviggers
12th Jul, 2013
I make this cake often and sometimes substitute semolina for ground almonds, you'd never know the difference. Gorgeous recipe, have made it a hundred times and it has never let me down
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