There’s nothing quite like a Bakewell Cake, the rich almond flavours with plump raspberry jam; it is something from the outer world. Welcome to the delightful world of baking, where today we’re focusing on a classic that has stood the test of time—the raspberry Bakewell Cake. This indulgent treat is perfect for those who love a combination of fruit and nuts in their desserts. You may or may not have heard about Bakewell cake, but fret not! This blog will tell you everything you need to know, from introducing this indulgent delight to the Bakewell cake recipe to some tips and tricks! So, without further ado, let’s first see the story behind a raspberry Bakewell cake before jumping onto the step-by-step Bakewell cake recipe!

What is a Raspberry Bakewell Cake?

A Raspberry Bakewell Cake, often mistaken for the Bakewell Tart, is a traditional English dessert that’s rich in flavours of almond and raspberry. Unlike the tart, the raspberry almond cake version is typically softer with a sponge base, incorporating layers of almond-flavoured cake and raspberry jam and often topped with almond slices. It’s a beloved treat in the UK, particularly appealing for its moist texture and the delightful contrast between the sweet almonds and the tart raspberries.

Raspberry Bakewell Cake Recipe

Explore the art of baking with our step-by-step guide to creating a delicious raspberry Bakewell Cake, a delightful dessert that combines sweet and tart flavours in one delectable treat.

Ingredients for Raspberry Almond Bakewell Cake:

  • 175g unsalted butter, softened
  • 175g granulated sugar
  • 3 large eggs
  • 175g ground almonds
  • 75g all-purpose flour
  • 1 tsp baking powder
  • 300g fresh raspberries
  • 2 tbsp raspberry jam
  • A handful of flaked almonds for topping
  • Icing sugar for dusting

Instructions for Raspberry Almond Cake:

Prep Work: Begin by preheating your oven to 180°C (350°F). Grease and line a 20cm round cake tin with parchment paper.

Creaming Together: In a large bowl, cream the softened butter with the sugar until light and fluffy. This provides a silky base for your cake.

Incorporating Eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next. This will ensure your batter is smooth and well-emulsified.

Combining Dry Ingredients: Gently fold in the ground almonds, flour, and baking powder until just combined. Be careful not to overmix, as this can make the cake dense.

Assembling the Cake: Spread half of the cake batter into the prepared tin. Smear the raspberry jam over the batter, then scatter half the raspberries on top. Dollop the remaining batter over and smooth the surface. Finally, sprinkle the remaining raspberries and the flaked almonds on top.

Baking: Place in the oven and bake for about 50-55 minutes or until a skewer comes out clean. Let the cake cool in the tin before transferring it to a wire rack.

Adding the Final Touches: Once cooled, dust with icing sugar for a beautiful finish.

Tips for Perfecting Your Raspberry Bakewell Cake:

Choosing Raspberries: Use fresh, firm raspberries for the best flavour and texture. If they’re too ripe, they may become mushy during baking.

Almond Essence: For an extra almond kick, add a teaspoon of almond extract to your batter.

Checking the Cake: Ovens can vary, so start checking your cake a few minutes before the suggested baking time.

Serving: This cake pairs wonderfully with a dollop of cream or a scoop of vanilla ice cream.

Wrapping Up

As you slice into your raspberry almond cake, each layer of raspberry and almond-infused sponge will remind you of that little bakery and its secret recipe. Whether for a special occasion or a simple treat, this cake is sure to bring a touch of magic to your table.
For those busy days when baking from scratch isn’t an option, remember you can always order cake online to enjoy the warmth and joy of a freshly baked cake straight to your door.