RASPBERRY BAKEWELL CAKE

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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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