A quick and simplified version of the classic British bakewell tart, this Raspberry Bakewell cake captures all the essence of a bakewell: the fragrant frangipane, fresh raspberries and a golden crust of flaked almonds. If you’re short on time or just simply lazy to patiently roll out some shortcrust pastry, blind bake it, make berry compotes, avoiding it entirely is definitely the best option! Bake a cake instead! Get comfy, make a cup of tea and delve into the dense, moist, almond and berry goodness!
PREPARATION TIME: 1 hour 15 minutes
- 140 g unsalted butter, room temperature
- 140 g caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Zest of 1 orange
- 140 g ground almonds/ almond meal
- 140 g self-raising flour
- 1 tablespoon whole milk
- 200 g fresh raspberries
- 25 g flaked almonds / Handful of whole almonds
- Icing sugar, to serve*(optional)
Preheat the oven to 180°C (350°F)
Grease and line a 20 cm (8 inch) cake tin with parchment paper and set aside.
In a large mixing bowl, cream the butter and sugar until the batter turns visibly pale and fluffy in texture. Add in the vanilla extract followed by the eggs, one at a time.
Grate in the zest of one orange.
Sift in the almond meal and the self-raising flour. Fold the batter thoroughly until well combined.
Pour in the milk and continue to fold. If you find the need to adjust the consistency of the cake batter you can adjust the amount of milk required accordingly.
Spoon in half the batter into the prepared cake tin and spread evenly.
Scatter the raspberries over the batter and spoon in the remaining cake batter over it. Level out the top of the cake with the help of a spatula to an even smooth surface.
Scatter the flaked almonds over the surface and place in the oven for about 50 minutes or until a skewer inserted through the middle comes out clean.
Note: If you can’t get hold of any blanched flaked almonds, roughly chop whole almonds into thin slices as best you can and use them as a substitute like I’ve done in this recipe. Personally, I prefer using whole almonds that adds a slight colour and texture of the brown skin on the edges.
Once the cake is out of the oven, place on a wire rack to cool for about 15-20 minutes.
Dust the top with icing sugar* and serve with some fresh raspberries!
When levelling out the top of the cake, make sure to cover as much of the raspberries as possible and even out the top to a relatively smooth surface before toping with almonds.
If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!