Raspberry almond bakewells
A delicious berry dessert, perfect for afternoon tea
Our Raspberry almond bakewells are a classic bakewell treat – with a fresh twist! Perfect for lazy summer afternoons or tea party, impress with these delicious treats.
Alternatively, blueberries work just as well as raspberries in this recipe!
Raspberry almond bakewells
Ingredients
- 80 g butter, at room temperature
- 80 g caster sugar
- 2 large free-range eggs, beaten
- 1/2 tsp almond or vanilla extract
- 80 g self-raising flour
- 80 g ground almonds
- 80 g raspberries
To decorate
- 80 g icing sugar
- 2 tbsp lemon juice or water
- flaked almonds
- 12 raspberries, halved
Instructions
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Preheat the oven to 180°C/Gas Mark 4.
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Beat together the butter and caster sugar until light and creamy, then gradually add the eggs, beating well between each addition. Stir in the almond or vanilla extract. Fold in the flour and ground almonds, then gently stir in the raspberries.
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Spoon the mixture into the moulds, levelling the tops. Bake for 22-25 minutes, until risen and pale golden brown. Cool in the mould for 10 minutes, then lift out and cool completely on a wire rack.
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To decorate, mix together the icing sugar with just enough lemon juice or water to make a runny icing. Drizzle over the cakes, then sprinkle with flaked almonds and top each with half a raspberry.
Recipe from Lakeland
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