Easy Bakewell Cake

Another one for the cake lovers. Easy Bakewell Cake thanks again to Fay Ripley. I think next time I will add almond extract as I’d of preferred more flavour coming through. Going to attempt more savoury dishes next I think – 3 cakes to my bow is enough for now I think. Although actually I do want to perfect a lemon drizzle cake though so might just do that 1st! yum yum to cake.


150g butter

150g golden caster sugar

150g self-raising flour

150g almonds

2 large free range eggs

1tsp vanilla extract

6tsp raspberry jam

150g of fresh raspberries

50g flaked amlonds

1) Use a food processor or electric whisk and whizz the butter, suage, flour, ground almonds, eggs and vanilla extract. Put half of mixture in the tin and smooth.

2) dot the jam, 1/2 teaspoon at a time all over and scatter the raspberries. Drop the remainder mixture over the fruit and smooth over with your fingers.

3) scatter the flaked almonds on top and bake for 45-50mins until golden. Cool and then serve with ice-cream, custard or just have it on it’s own!


6 thoughts on “Easy Bakewell Cake

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