Raspberry Bakewell Cake

posted by Louise October 28, 2013 at 8:51 am Baking No comments , , , , , , , , ,

raspberry bakewell cake

Sunday baking is my new obsession and in particular at the moment I am enjoying making childhood classics with a twist. Growing up, I adored Cherry Bakewell tarts so when I found a recipe to make a Raspberry Bakewell cake I couldn’t resist. Happily it tasted just like I remember (minus pastry of course) and the addition of icing and glace cherries on top finished it off nicely. The recipe is slightly adapted (purely the topping of cherries and almond icing) from BBC Good Food


  • 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

Almond Icing (optional)

  • 140g icing sugar
  • 1tsp almond extract or 1 tablespoon of amaretto if you are feeling naughty
  • 2-3 tbsp of water


  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. Bake for 50 mins until golden then leave to cool.
  3. For the iced topping: Mix the extract and 2 tbsp of water into the mixture until combined. Keep adding water gradually until the icing is thick but not too runny. Drizzle over the top of the cake. Toast the almonds in a pan with no oil on a low heat. After about 3 minutes the oil will begin to be released from the almonds and they will begin to brown. Keep moving the pan around to stop them from burning. When they reach a golden brown colour remove from the heat and leave to cool before sprinkling over the top of your cake.

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