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Raspberry Bakewell cake

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

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 411
  • Carbohydrates 35
  • Saturated Fat 10
  • Sugar 21
  • Protein 8
  • Fat 28
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 411
  • Carbohydrates 35
  • Saturated Fat 10
  • Sugar 21
  • Protein 8
  • Fat 28
  • Fibre 3
  • Salt 0.5

Ingredients

  • 140g ground almonds
  • 140g butter, softened
  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberries
  • 2 tbsp flaked almonds
  • 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.