Bakewell Cake recipe

  • Serves 8
  • 15 mins to prepare and 45 mins to cook
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Customer recipe by Clemma Tagg
Added 70 months ago

Put ground almonds, eggs, flour, sugar, almond extract and butter in a food processor and mix. Preheat oven to 160c and butter/line 9 inch round cake tin. Pour half of mix in tin and smooth over so that all bottom is covered. Cover with raspberries. Put blobs of jam in spaces in between raspberries. Cover with rest of mix. Don't worry if there are gaps as the cake will spread to fill them during cooking. Cover with the flaked almonds. Cook for around 45 minutes til golden and test centre with a knife/cake tester and if it comes out clean, take out. Eat straight out of the oven with vanilla ice cream or custard.

Don't be too neat when adding the second half of the mix as this will spread during baking. This is much easier than a bakewell tart as there is no faffing around with pastry!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 60g Flaked almond
  • 150g Ground almonds
  • 1tsp Almond extract
  • 1 punnet fresh raspberries
  • 2 large Eggs
  • 150g Softened butter
  • 150g self-raising flour
  • 6 dsp raspberry jam
  • 150g Golden caster sugar

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