All-time top 20 recipe for 8 people, takes only 50 mins; recipe has ground almond, butter, golden caster sugar, self-raising flour, egg, vanilla extract, raspberry, flaked almond and icing sugar.
Raspberry bakewell cake
Course: All-time top 20
Servings
8
servings
Prep time
10 mins
Ingredients
- Egg: 2 eggs
- Butter: 140g butter, softened
- Raspberry: 250g raspberry
- Self Raising Flour: 140g self-raising flour
- Ground Almond: 140g ground almond
- Golden Caster Sugar: 140g golden caster sugar
- Vanilla Extract: 1 tsp vanilla extract
- Flaked Almond: 2 tbsp flaked almond
- Icing Sugar: icing sugar, to serve
Directions
- 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 afood processoruntil 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.
