Skip to main content

Raspberry Bakewell Cake



Our raspberry canes are sprouting leaves and we are hopeful of another bumper crop of fruit this Summer and Autumn.  Which is just-as-well as the frozen berries of last year's harvest are running out quickly - being used as a great companion to rhubarb in the breakfast compote.  

Also, it gives us a great excuse to make this bakewell cake for our Bank Holiday guests.  Passed to us by our great neighbour, Barbara, the recipe was a photocopy of a well used page, torn out of an unknown magazine. So full credit to the creator of this wonderful recipe can not be given.

Hope you love it!


Raspberry Bakewell cake

140g ground almonds
140g butter, softened
140g golden caster sugar
140g SR flour
2 eggs (large)
1 tsp vanilla essence
200g raspberries
2 tbsp flaked almonds
Icing sugar to serve (optional)

Heat the oven to 180C / 160 fan or gas 4 and line a 20cm loose bottomed cake tin.  Put the ground almonds, butter, sugar, flour, eggs and vanilla extract in a bowl and mix together well.

Spread half the mixture over the cake tin, scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread.  Scatter with the flaked almonds and bake on a middle shelf for 50 minutes until golden.


Cool, remove from tin and dust with icing sugar.

Comments

Popular posts from this blog

Lovely Cake

The cake baked for guests the week is a recipe out of the winner of BBC2's The Great British Bake Off John Whaite's Book.  It uses a lot of white chocolate which is so beautifully complimented by the raspberries.


White Chocolate & Raspberry Melting Cake




200g unsalted butter, at room temperature, cut into cubes 100g white chocolate, broken into pieces 4 large free-range eggs 200g caster sugar 200b self-raising flour 175g fresh raspberries Icing sugar for dusting
For the ganache filling 200g white chocolate 250ml double cream
 Preheat the oven to 180oc/Gas 4 Grease and line 2x20cm/8-inch round loose-bottomed cake tins. Put the butter and chocolate in a large heatproof mixing bowl above a pan of simmering water, and allow the butter and chocolate to melt together, stir occasionally.  Remove from the heat and cool for a minute or two. Add eggs and sugar to the cooled butter chocolate mix and beat with an electric mixer until formed a smooth batter.  Fold in sifted flour and raspberries. Pou…

Granola

Our breakfast granola is very popular and it's not unusual to have to bake a batch each day to keep up with demand.  After trying various recipes we have stuck with this one.

The Wolseley Granola 30g Demerara sugar 20g (about 1 tablespoon) honey 10g (about 2 teaspoons) golden syrup 20g butter 40g rolled oats 30g desiccated coconut 25g pecans 15g flaked almonds 10g pistachio nuts 10g chopped hazelnuts 10g sunflower seeds Grated zest of ½ orange ½ teaspoon vanilla essence
Preheat the oven to 150oC or gas mark 2. In a pan melt the sugar, honey, syrup and butter, until the sugar is disolved. Line a baking tray with parchment paper and tip on the dry ingredience, mix together. Pour the sweet honey mixture onto the dry ingredience and mix to coat. Bake for 35-40 mins until golden, turning the mixture every 5 mins. Serve with yogurt and fresh berries