Raspberry Bakewell Cake

All the flavour of that classic British tart in a delightfully moist raspberry bakewell cake, perfect for a picnic pudding!

All the flavour of that classic British tart in a delightfully moist raspberry bakewell cake, perfect for a picnic pudding!

Raspberry Bakewell Cake

Preparation time 25 mins Baking time 1 hour 10 mins Serves 10-12 For the Bakewell: 100g caster sugar 100g butter, melted 100g ground almonds 100g semolina 2 eggs 1 tsp almond extract For the cake: 2 tbsp of raspberry jam, warmed 175g butter, softened 175g caster sugar 1 tsp vanilla extract 3 eggs 175g self raising flour 1 tbsp milk For decoration: 200g icing sugar, sifted A little water to combine 12 fresh raspberries Method: 1 Grease a deep 20cm round cake tin then line the base and sides with baking paper. To prepare the Bakewell layer, place the sugar, butter, ground almonds, semolina, eggs and almond extract in a bowl and mix well. Transfer into the prepared tin and spread evenly over the base. 2 Add small spoonfuls of warmed raspberry jam on top of the Bakewell layer and gently spread out using the back of the spoon, avoiding the edges of the mixture. 3 Preheat the oven to 180˚C/160˚C fan /gas mark 4. For the cake, cream the butter and sugar together in a large bowl until light and fluffy. Mix in the vanilla extract. Add the eggs one at a time beating well after each one. Fold in the flour then add the milk. 4 Pour the cake mixture into the prepared tin and level with the back of a spoon ensuring the raspberry jam layer is completely covered. Bake for 25 mins, covering with a sheet of baking paper halfway through the bake time to prevent the top of the cake from browning too much. When ready a skewer inserted in the centre should come out clean. 5 Remove from the oven and allow to cool in the tin for 20 mins before removing and transferring to a wire rack to cool completely. 6 For the decoration, place the icing sugar in a bowl and mix together with a little water to create a thick pouring consistency. Pour over the top of the cake allowing it to drip down the sides. Arrange the raspberries on top and leave to set. TIP: * Use glacé cherries to garnish the top of the cake if preferred.

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