Raspberry Bakewell cake
Chef DefneKitchen Studio chef · October 14, 2026A simple almond sponge mixed in the food processor, layered with fresh raspberries and topped with flaked almonds. Serve dusted with icing sugar.
Calories are an AI estimate, for information only.
Ingredients · 9
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- Ground almonds140 g
- ButterSoftened140 g
- Golden caster sugar140 g
- Self-raising flour140 g
- Eggs2
- Vanilla extract1 tsp
- Raspberries250 g
- Flaked almonds2 tbsp
- Icing sugarTo serve
Method · 4 steps
- 1
Set the oven to 180°C (160°C fan), then grease a deep 20cm cake tin with a removable base and line the base. Put the eggs, vanilla extract, flour, sugar, butter and ground almonds in a food processor and blitz until the batter is smooth.
- 2
Spread half of the batter into the tin and level the surface. Scatter the raspberries over the top, then drop spoonfuls of the remaining batter over them and spread roughly; your fingers may work best for this.
- 3
Sprinkle the flaked almonds on top and put the cake in the oven for 50 mins, until golden.
- 4
Let the cake cool, then release it from the tin and finish with a dusting of icing sugar.
