Raspberry Bakewell Cake
Get ready to treat yourself to a delightful Raspberry and Almond Cake that is bursting with flavor and texture. This moist and tender cake features a luscious raspberry filling sandwiched between almond-infused layers, all topped with crunchy flaked almonds. Each bite is a perfect balance of sweet and tart, making it a fantastic choice for any occasion. Enjoy this wonderful cake with a sprinkle of icing sugar for an extra touch of sweetness.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 411 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.5 milligram of sodium
Comments
No comments found.