If you are a lover of the Bakewell Tart you will love this cake! I came across this recipe on the BBC Good Food website whilst on my search for something quick and easy to bake using some juicy raspberries that I had in my fridge and the recipe ticked all the boxes. My hubby and I have always loved the combo of raspberries and almond together and this golden coloured cake is bursting with sweet almond flavour, dotted with fresh raspberries within a moist and fluffy sponge!
Raspberry Bakewell Cake 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
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.
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.
10 comments:
beautiful cake and the fresh raspberries look wonderful.
It looks delicious. I love the way the raspberries have stayed put half way up the cake. Mine always sink to the bottom, so I'll have to try this recipe!
I love almonds and this cake looks looks delicious! raspberries add a really nice touch to this cake. :)
Ohhh, Maria, I made this a week or so ago myself. Isn't it delicious!!! Yours looks wonderful!
That looks just awesome! I think I may even have some raspberries in the freezer... Might just defrost them in the fridge overnight!
Wow, that looks gorgeous Maria!
Oooh, I saw this in Good Food and was debating whether to make it too; if you say it's worth it I think I'll give it a go... my mum'll love it!
great cake...thanks for sharing!
Oh wow Maria I saw this cake on the front of the magazine and it caught my eye too!! It looks gorgeous!
The slivered almonds on top give it such a nice texture. Powdered sugar was the perfect way to finish off the cake :).
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