Is it a raspberry and almond cake or is it a bakewell cake? Or maybe it’s a berry bakewell cake? The ways in which you can describe this cake are endless. What I know for sure is that it is delicious.
The fresh berries add a wonderful tartness to the cake and provide beautiful colour when you cut into the cake. I highly recommend this cake for a tea party or when you’re having guests. It’s sure to impress.
Hope you enjoy!
150g caster sugar
2 tbsp milk
1 tsp almond essence
150g ground almonds
150g self-raising flour
200g fresh raspberries
50g flaked almonds
1 tbsp icing sugar
Grease and line an 8″ round cake tin. Preheat the over to 180C.
Cream the butter and sugar until light and fluffy.
Beat in the eggs, milk and almond essence.
Fold in the flour and ground almonds to give a smooth cake batter.
Spread half of the mixture on the bottom of the tin to form a base for the raspberries.
Spread all of the raspberries over the first half of the mixture and top with the remaining cake batter.
Sprinkle the cake with the flaked almonds and bake in the oven for 50-60 minutes.
Allow to cool on a wire rack before serving with a sprinkle of icing sugar.