Monday , May 25 2020
Bakewell Cake 1

Bakewell Cake

Recipe from reader Lisa Billman, Hethersett

Recipe published in Feast, Issue 06 – June 2016

Serves Eight-Ten

INGREDIENTS

210g of ground almonds
210g of softened butter
210g of self raising flour
210g of caster sugar
3 free range eggs
10ml of vanilla extract

250g of raspberries
2 tbsp of flaked almonds
1 tbsp of icing sugar

Preparation time: 10 mins
Cooking time: 50 mins

Method
1. Heat the oven to 180 ° C / 160 ° C fan / gas mark 4
2. Grease and line the bottom of a 22cm loose bottomed cake tin
3. Place the ground almonds, butter, flour, sugar, vanilla extract and eggs in a food processor and pulse until the mixture comes together
4. Cover the bottom of the tin with half of the mixture and smooth over the top
5. Sprinkle over the raspberries
6. Cover with the remaining mixture and spread it over the raspberries – don’t worry if some raspberries aren’t completely covered
7. Scatter the flaked almonds on top
8. Bake for 45-50 minutes until golden
9. Cool on a wire rack and then dust with icing sugar

COOK’S NOTES
This can also be made using gluten free flour (Doves) and it turns out perfect – just add an extra half an egg and a splash of milk.
Also, fresh raspberries are lovely but frozen work just as well

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