Raspberry bakewell cake
Prep
10 mins
Cook
50 mins
Servings
8
Difficulty
Medium
This raspberry bakewell cake is one of my absolute favourite traybakes to make when I want something a bit special without fussing about in the kitchen. The beauty of it is how wonderfully simple it is, taking just ten minutes to prepare before it bakes away for fifty minutes while you get on with other things. I love that ground almonds give this cake such a lovely moist texture while also providing extra protein and healthy fats compared to traditional flour based cakes. It's the kind of recipe that feels like a proper treat but doesn't require any fancy techniques or hard to find ingredients, making it perfect for a weekend bake or bringing to a gathering.
Ella x
Ingredients
- 140 gground almond
- 140 gbutter softened
- 140 ggolden caster sugar
- 140 gself-raising flour
- 12 eggs
- 1 tspvanilla extract
- 250 graspberry
- 2 tbspflaked almond
- 1icing sugar to serve
Detail level
Instructions
- 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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