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.
other recipes you might like
- Bakewell Slices
- Raspberry Jam Swirl Cake
- Raspberry & Mascarpone Layer Cake
- Raspberry & Mascarpone Sponge Pudding
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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
Ally says
It was lovely! Very light and different :)!
Elaine says
This was delicious!!
Jacqui Bellefontaine says
Sounds delicious. Know what you mean about baking equipment taking up half your kitchen space and some 🙂
Cat says
I remember the days when I only had a couple of things and wonder how I became a baking hoarder haha x
Kirsty Hijacked By Twins says
Oooh yummy! I love Bakewell tart and this sounds lovely with the raspberries. Thank you for sharing with #CookBlogShare x
Cat says
Thanks 🙂 they add a lovely freshness x
Gemma says
My partner said it was his favourite cake so far. I made it with frozen raspberries and it was great.
Curly says
Oh fantastic! I’m so pleased he liked it 🙂
Claire says
Loved this! Had to bake mine for a little over an hour though to get the middle cooked.
I was too impatient to wait for it to cool to try & had some still warm & it was delicious! Thanks
Curly says
So pleased you liked it Claire. Ah glad you baked it for a little longer 🙂 Oooh serving it warm sounds so good!
Kathryn says
Hi
Would these quantities be enough to bake in a 9×12″ tray bake tin please?
Curly says
Hi Kathryn, I do think it would work but the cake would maybe be half the thickness. I wouldn’t do the middle layer of jam, just swirl it on the top. Also it would take less time to bake, I would check it after 20 minutes and keep your eye on it every 5 minutes until it’s baked.
Caroline says
I made this today and although it came out still a bit squishy in the middle, when cut through (despite a clean skewer when checked and allowing to cool rihht through) it was very yummy! I think I’ll try it without the jame next time
Thank you for the recipe
Curly says
Hi Caroline, oh that’s a shame. The jam can make it quite moist. I’m glad you enjoyed it 🙂