Raspberry Bakewell Cake Recipes

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RASPBERRY BAKEWELL CAKE



Raspberry bakewell cake image

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

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert

Time 1h

Number Of Ingredients 9

140g ground almond
140g butter, softened
140g golden caster sugar
140g self-raising flour
2 eggs
1 tsp vanilla extract
250g raspberry
2 tbsp flaked almond
icing sugar, to serve

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 411 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

RASPBERRY BAKEWELL CAKE



Raspberry Bakewell Cake image

This recipe from BBC Good Food is a great way to use up leftover raspberries but you can do as I did and use frozen. It is lovely served for dessert or afternoon tea with a scoop of vanilla ice cream.

Provided by Irmgard

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

5 ounces ground almonds
5 ounces butter, softened
5 ounces golden caster sugar
5 ounces self-raising flour
2 eggs
1 teaspoon vanilla extract
9 ounces raspberries
2 tablespoons sliced almonds
icing sugar

Steps:

  • Heat the oven to 375 degrees F and grease a 9" springform pan.
  • Blitz the ground almonds, butter, sugar, flour, eggs and vanilla in a food processor until well combined.
  • Spread half of the mixture over the bottom of the cake pan and smooth the top.
  • Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - use your fingers if necessary.
  • Scatter with the flaked almonds and bake for 50 minutes until golden.
  • Cool, remove from the cake pan and dust with icing sugar to serve.

Nutrition Facts : Calories 406.5, Fat 25.8, SaturatedFat 10.3, Cholesterol 91, Sodium 345.2, Carbohydrate 38.7, Fiber 4.8, Sugar 20.3, Protein 8

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