Name: Raspberry bakewell cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 140g ground almond; 140g butter softened; 140g golden caster sugar; 140g self-raising flour; 2 eggs; 1 tsp vanilla extract; 250g raspberry; 2 tbsp flaked almond; icing sugar to serve

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Raspberry bakewell cake

Raspberry bakewell cake

Barney Desmazery

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Serves 8

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.8 out of 5.858 ratingsRate

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This simple almondy cake is a great way of using up pick-your-own raspberries

Freezable

Vegetarian

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Classic scones with jam & clotted cream

A star rating of 4.8 out of 5.1603 ratings

Ingredients

Nutrition

Units:

MetricUS

140g ground almond
140g butter

softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberry
2 tbsp flaked almond
icing sugar

to serve

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Nutrition: per serving

kcal428
fat28g
saturates10g
carbs34g
sugars20g
fibre2g
protein9g
salt0.5g

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2009

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A star rating of 4.8 out of 5.858 ratings

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