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.
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
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Heat the oven to 160ºC (fan assisted, 180°C non fan) and line a loose bottomed 8" cake tin
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Mix the butter and sugar until light and fluffy, at least 5 minutes
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Add the eggs, ground almonds, flour and vanilla and almond extract and mix together until combined
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Spread half the mix into the tin and then add the jam and spread out. Scatter the raspberries over the top
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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
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Allow to cool slightly in the tin before turning out and cooling completely on a wire rack
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It was lovely! Very light and different :)!
This was delicious!!
Sounds delicious. Know what you mean about baking equipment taking up half your kitchen space and some 🙂
I remember the days when I only had a couple of things and wonder how I became a baking hoarder haha x
Oooh yummy! I love Bakewell tart and this sounds lovely with the raspberries. Thank you for sharing with #CookBlogShare x
Thanks 🙂 they add a lovely freshness x