Raspberry Bakewell Cake

This lovely take on the classic Bakewell I found via BBC Good Food and its really simple to make, great to take on a picnic or to a friends for tea. Enjoy!


  • 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
  1. Preheat oven to 160 fan. Grease and base line a deep 20cm loose-bottomed cake tin.
  2. Mix together the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
  3. Pour half this mix into the cake tin and smooth into the corners. Scatter the raspberries, then pour the other half of the mix on top. Scatter with flaked almonds. bakewell-tin-uncooked
  4. Bake in the oven for about 50 minutes until golden brown.bakewell-in-tin-cooked
  5. Take out of the oven and allow to cool whilst still in cake tin.
  6. Once cool, remove from the tin and cut into slices. Can be dusted with icing sugar if you like.bakewell-finishbakewell-cake-close

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