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Raspberry Bakewell Cake

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Ingredients
  Ground almonds 5 Ounce (140 Gram)
  Butter 5 Ounce, softened (140 Gram)
  Golden caster sugar 5 Ounce (140 Gram)
  Self raising flour 5 Ounce (140 Gram)
  Eggs 2
  Vanilla extract 1 Teaspoon
  Raspberries 9 Ounce (250 Gram)
  Flaked almonds 2 Tablespoon
  Icing sugar 1⁄4 Cup (4 tbs) (For Serving)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes

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