Raspberry Bakewell cake

This simple almondy cake is a great way of using up pick-your-own raspberries

  • Prep:10 mins
    Cook:50 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 411
  • fat 28g
  • saturates 10g
  • carbs 35g
  • sugars 21g
  • fibre 3g
  • protein 8g
  • salt 0.5g

Ingredients

  • 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
  • icing sugar, to serve

Method

  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. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.