Raspberry bakewell cake

We all love bakewell tart don’t we? The short crust pastry, raspberry jam and scrummy topping of almond flavoured sponge just works so perfectly. Well now, thanks to BBC good food, you can enjoy all these flavours in a delicious cake.

It can be a little fiddly spreading the cake mix over the raspberries, the recipe suggests you do it with your fingers but I find it easier to place dollops over the fruit and then spread it gently with the back of a spoon. Don’t worry if it’s not too even, the mixture will spread out a little on it’s own once it’s in the oven.

RASPBERRY BAKEWELL CAKE
Serves 8

INGREDIENTS:

140 g ground almond
140 g butter, softened
140 g golden caster sugar
140 g self-raising flour
2 eggs
1 teaspoon vanilla extract
250 g raspberries
2 tablespoons flaked almond
icing sugar, to serve

METHOD:

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

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

Spread half the mix over the cake tin and smooth over the top.

Scatter the raspberries over in an even layer, 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 in the centre of the oven for 50 mins until golden.

Cool, remove from the tin and dust with icing sugar to serve.

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