Raspberry bakewell cake

Raspberry bakewell cake

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(508 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 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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sarah o'neil's picture
sarah o'neil
5th Aug, 2018
5.05
This is such a brilliant recipe, very quick and easy and my husband said it was the best cake I have ever made, and I've made quite a few! I used frozen raspberries straight from the freezer and I also added 2-3 tablespoons of grated marzipan to the cake mix which added moisture and delicious flavour. Highly recommended!
ta2080
24th Jun, 2018
5.05
Really delicious cake, I was a bit nervous as the method was unlike any cake I had made before (I don't make cakes terribly often), but I went with it and had a little faith and it paid off. The batter IS very stiff, and you want to use a silicone spatula and get every last morsel out of the processor bowl and off the blades. Putting the upper layer of batter on top of the raspberries is the only faff in the recipe, but I used a combination of fingers and 2 spatulas (or should that be spatulae?) for this bit, and realised that you have to be a bit assertive and not too mimsy to get it evenly distributed. Also, don't worry if you can see raspberries through the batter because it rises up, and it doesn't even matter if raspberries get a bit squashed or moved in the spreading process, as long as they are vaguely evenly distributed across the cake. I took the advice of the comments section and used 1tsp vanilla extract, and 1tsp almond extract, and I feel that the recipe does need it. I served this at the end of a light Summer supper with lashings of clotted cream, which I felt was the perfect accompaniment and made it taste like an afternoon tea in one mouthful. Will definitely be making this again.
Berinaiz
9th Jun, 2018
5.05
Super easy and quick. It was a complete success! Also backed a gluten free version and it was fantastic!
carolearmstrong48
1st Feb, 2018
5.05
Made this again this morning using frozen raspberries from our garden. Easy to make and tastes delicious, works every time.
jmcguire
21st Jan, 2018
5.05
Really delicious. I live in a very dry climate so had to add a couple of tablespoons of milk to thin the mix a little bit. I also followed other suggestions and added almond extract rather than vanilla. Have already made it twice!
pinkparasol
6th Nov, 2017
5.05
I’ve made this several times now and it’s always a big hit. I add almond extract in place of the vanilla and always use Tesco frozen raspberries. The frozen raspberries work perfectly, don’t need any extra cooking time and are less expensive than fresh.
Dei
17th Oct, 2017
5.05
I bake this cake regularly and change the filling depending on what I can get hold of in the supermarket. Last week I roasted some nectarines in honey first (I peeled and cut them up after roasting) and tonight I’m in a rush so I’ve simply emptied a tin of pie filling cherries in the middle (picking them out of the sauce but not rinsing). I mix the ingredients with a wooden spoon first as I use a hand mixer to blitz it all together. Don’t worry if you can’t cover all the fruit when you dollop the top on it spreads out as it rises and it’s supposed to have a fairly rustic look. Delicious, easy to adapt to suit your taste and easy.
SmartPig
19th Sep, 2017
5.05
So easy and delicious. This time round it was a gift for a friend, so I drizzled it with very thin pale pink icing and dotted with raspberries and pink geranium petals - looked lovely!
little_lady
17th Aug, 2017
5.05
This turned out really well - very quick and easy to make! My tip would be to use almond extract instead of the vanilla for extra taste.
fayfumbs's picture
fayfumbs
15th Aug, 2017
5.05
Extremely easy and very tasty.

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debbiedoo76
14th Jun, 2015
Hi. Is this recipe for raspberry bake well cake suitable for freezing? Thanks
Jum1
3rd Apr, 2015
Have made this many times, it's delicious. Does anyone know if it can be made with all ground almonds as my daughter has been diagnosed as coeliac. Would they make it a bit greasy?
goodfoodteam's picture
goodfoodteam
20th Apr, 2015
Hi Jum1 thanks for your question. It is likely that using just ground almonds could make it greasy as you suggest. You could try a suitable gluten free self raising flour blend instead - we haven't tested this recipe using gluten free flour so cannot guarantee perfect results. Do let us know how you get on.
jacky50
26th Jun, 2014
4.05
Having put this in the oven - how do I know when its cooked - skewer is still wet after 50 mins
goodfoodteam's picture
goodfoodteam
7th Jul, 2014
It sounds like your oven may be the incorrect temperature, you can check this with an oven thermometer, you need to cook it until a skewer comes out clean, thanks.
yingnanzhang2013
16th Aug, 2013
hi all, i am just about to make this cake. I dont have a loose bottomed cake tin but a normal round bake tin. Will it be ok? or do i have to use the loose bottomed one as instructed in the recipe? many thanks,
goodfoodteam's picture
goodfoodteam
7th Jul, 2014
Yes a normal cake tin will work but will be slightly more tricky to release so make sure to line with  non-stick parchment and grease also, then invert to release once cool.
Nico_cook's picture
Nico_cook
19th Aug, 2013
5.05
No, a normal round bake tin will work. Just have parchment paper on the bottom and use a plate so to get your cake out of the tin (in some kinda of upside-down movement).

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