Raspberry Bakewell cake

Raspberry Bakewell cake

AuthorSara Maryam WatsonCategory, , DifficultyIntermediate

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

Yields6 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

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

1

Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin.

2

Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.

3

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.

4

Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

Ingredients

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

Directions

1

Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin.

2

Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.

3

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.

4

Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

Raspberry Bakewell cake

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