This week’s Rosie Makes is another twist on a classic: the bakewell tart. Almonds and fruit are a match made in heaven, and here the sharpness of raspberries is the perfect foil for the almonds’ richness. Rendered in cake form, this raspberry bakewell cake is quick and easy to whip up but the taste speaks for itself. Early Summer in a cake! To make it, you will need:
140g ground almond
140g butter, softened
140g caster sugar
140g self-raising flour
1 tsp vanilla extract
250g raspberries (I used frozen)
2 tbsp flaked almond
icing sugar, to serve.
Heat oven to 180C/160C Fan/Gas 4 and grease and line a 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract together in a stand mixer or food processor.
Spread half the mixture over the bottom of the cake tin and smooth over. Scatter the raspberries over the top.
Dollop the remaining cake mixture on top and roughly spread carefully with a spatula. Don’t worry if there are some rasps peeking through. Scatter with flaked almonds and bake for 50 mins until golden.
Cool, remove from the tin and serve, dusted with icing sugar if you want.
What are you baking this weekend?
Raspberry bakewell cake recipe via BBC Good Food.