Raspberry bakewell cake

Name: Raspberry bakewell cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 140 g ground almond; 140 g butter softened; 140 g golden caster sugar; 140 g self-raising flour; 1 2 eggs; 1 tsp vanilla extract; 250 g raspberry; 2 tbsp flaked almond; 1 icing sugar to serve

Prep: 10 minsCook: 50 mins

Prep

10 mins

Cook

50 mins

Servings

Difficulty

Medium

Vegetarian

(0)

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

Servings:

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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