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Raspberry bakewell cake

Raspberry bakewell cake

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Rating: 5 out of 5.656 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal411
fat28g
saturates10g
carbs35g
sugars21g
fibre3g
protein8g
low insalt0.5g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

Rating: 5 out of 5.656 ratings

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