Raspberry Bakewell Cake

This Raspberry Bakewell Cake is packed with fresh raspberries and jam. The delicious flavour of almonds goes perfectly with the raspberries making such a tasty cake. 

                                

What is a Raspberry Bakewell Cake?

Bakewell is a traditional British dessert that is usually served in the form of a tart. There is usually a pastry tart case filled with an almond sponge and berries. This cake incorporates all of the delicious flavours but in cake form rather than a tart. 

For this recipe, I chose raspberries because I was making it for my sister’s birthday and raspberries are her favourite. If you prefer blueberries, you need to try my Blueberry & Lemon Bakewell Cake. 

Why is there jam as well as fresh raspberries?

I love using jam in cakes. Not only is it great for when the fresh fruit isn’t in season, it also adds extra moistness to the cake. The original recipe which I tweaked didn’t have the jam. I made it with and without and definitely preferred it with the jam. if you’re making a Raspberry Bakewell Cake you want as much raspberry goodness as possible surely?!

 

A simple and delicious cake

This Raspberry Bakewell Cake is simple to make. I like to arrange the raspberries into a pattern when I make this cake, but if you have better things to be doing with your life just scatter them in! 

I love a cake that is finished when it comes out of the oven. Although I like making cakes look pretty, I also love cakes that are simple and beautiful. This Raspberry Bakewell Cake is just that. You can serve it as it is or with a couple of fresh raspberries and it is perfect for any occasion. 

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Raspberry Bakewell Cake

This Raspberry Bakewell Cake is packed with fresh raspberries and jam. The delicious flavour of almonds goes perfectly with the raspberries making such a tasty cake. 

Course Cake
Cuisine British
Keyword Raspberry, Bakewell
Prep Time 30 minutes
Cook Time 50 minutes
Servings 14
Calories 252 kcal
Author Adapted from BBC Good Food

Ingredients

  • 140 g margarine
  • 140 g caster sugar
  • 140 g ground almonds
  • 140 g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 150 g raspberries
  • 100 g raspberry jam
  • 2 tbsp flaked almonds

Instructions

  1. Heat the oven to 160ºC (fan assisted, 180°C non fan) and line a loose bottomed 8" cake tin

  2. Mix the butter and sugar until light and fluffy, at least 5 minutes
  3. Add the eggs, ground almonds, flour and vanilla and almond extract and mix together until combined

  4. Spread half the mix into the tin and then add the jam and spread out. Scatter the raspberries over the top
  5. Spread the rest of the cake mix on top of the raspberries and scatter with flaked almonds. Bake for 50 minutes and check it's done by using a cocktail stick. If it comes out clean, the cake is done
  6. Allow to cool slightly in the tin before turning out and cooling completely on a wire rack
Nutrition Facts
Raspberry Bakewell Cake
Amount Per Serving
Calories 252 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 106mg5%
Potassium 45mg1%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 392IU8%
Vitamin C 3mg4%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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7 thoughts on “Raspberry Bakewell Cake

  1. Pingback: Blueberry & Lemon Bakewell Cake – Curly's Cooking

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