This fresh raspberry bakewell cake has a hidden jam centre and is bursting with fresh raspberries. It’s very easy to make and is the perfect cake for bakewell tart fans!
I’m such a huge fan of baking with raspberries – they provide a sweet-sharp edge to most baked goods such as cakes, muffins and puddings.
They go particularly well with chocolate – see these gooey chocolate cakes with raspberries and nutella for a perfect example.
These raspberry and white chocolate chocolate brownies are also a big favourite.
If you’re a fan of Bakewell tart, then you will absolutely love this cake.
The texture of the cake is light, fluffy and is bursting with fresh raspberries. A thin layer of raspberry jam baked through the middle of the cake adds a lovely jammy surprise.
If you like cakes with jam, you should also check out one of my most popular posts, this gorgeous raspberry jam and coconut loaf cake.
The almond flavour is quite subtle, less is definitely more when using almond extract – too much and it will overpower the whole bake.
how to make this raspberry bakewell cake
(You’ll find the printable recipe card with ingredient amounts and detailed instructions at the bottom of the post)
- Cream soft butter and caster sugar together until light and fluffy
- Gradually add beaten eggs to the mixture until well combined
- Stir in a little almond extract
- Fold in flour, baking powder, ground almonds and a little milk to loosen the batter
- Fold in fresh raspberries
- Spoon half of the batter into a greased and lined 2lb (900g) loaf tin
- dollop spoonfuls of raspberry jam on top and spread out evenly
- top with the remaining batter and bake in a preheated oven (180C/160Fan/Gas mark 4 for 40-45 minutes or until risen and a skewer inserted in the middle of the cake emerges clean. It might be a little sticky from the jam middle, but that’s fine as long as there is no raw cake batter!
- When the cake is completely cold, drizzle with the icing glaze and sprinkle with flaked almonds.
how long does this raspberry bakewell cake keep for?
Since this cake contains fresh fruit, it will for up to 3 days in an airtight container. If your kitchen is very hot, you might want to consider keeping the cake in the fridge.
If you like, you can swap the plain flour and baking powder for self raising flour.
You can omit the icing glaze if you wish and serve the cake as a pudding with custard or pouring cream.
need some more recipes to use up raspberries?
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I would also love to hear your thoughts if you made the recipe! I really hope you enjoy it.
- 150g plain flour
- 1 teaspoon baking powder
- 150g ground almonds
- 150g soft butter
- 150g caster (superfine) sugar
- 2 medium eggs, beaten
- 1/4 teaspoon almond extract
- 50ml milk, at room temperature
- 150g fresh raspberries
- 5 tablespoons raspberry jam
- FOR THE ICING:
- 100g icing (confectioner's) sugar
- 1/2-1 tablespoons water
- a couple of drops almond extract (optional)
- 25g flaked almonds
- Preheat the oven to 180C/350Fan/Gas mark 4. Grease and line the base and sides of a 2lb (900g) loaf tin.
- Combine the flour, baking powder and ground almonds in a large bowl.
- Cream the butter and sugar together until very light and fluffy. Gradually add the beaten eggs, a little at a time until the mixture is smooth and well combined.
- Stir in the almond extract, then fold in the dry ingredients, followed by the milk. You should have a smooth batter. Carefully fold in the raspberries, taking care not to crush them too much.
- Pour half of the batter into the lined loaf tin. Place spoonfuls of the raspberry jam over the batter and spread it out evenly. Spoon the remaining batter over the top.
- Bake the cake for 40-45 minutes or until well risen and a skewer inserted in the middle of the cake emerges clean (a little stickiness from the jam is normal, as long as you aren't seeing raw batter.)
- Leave the cake in the cake for 5-10 minutes before turning out on a wire rack. Leave to cool completely.
- When you're ready to ice the cake, mix the icing sugar, water and almond extract (if using) together until you have a smooth icing thick enough to coat the back of a spoon. Drizzle all over the cake and top with the flaked almonds.
You can substitute self raising flour for plain if you wish (in which case omit the baking powder)
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 65mgSodium: 300mgCarbohydrates: 25gFiber: 3gSugar: 7gProtein: 7g
Calories and Nutritional information is provided by a third party application and should be used as indicative figures only.