Raspberry Bakewell cake

I love a recipe that’s simple enough to throw together in the middle of a busy day but still feels like a real treat. This raspberry Bakewell cake is adapted from a Fay Ripley favourite and it’s the kind of bake I often make for family or friends. For retreat days I usually keep things vegan, but this time the requirements of the women who joined me gave me the chance to bake something a bit more traditional.

Raspberries are one of my favourite summer fruits. When they are in season I’m lucky enough to pick them fresh from the garden each day. We grow both early and late varieties, so we often have them from June through to October. They are all delicious, but my favourites are always the late summer and early autumn fruits.

The ground almonds in this cake give it a lovely texture and make it easy to bake gluten free. The almond milk keeps it beautifully moist. It is perfect with a cup of tea after yoga nidra and a sweet way to share the nourishing spirit of the day.

Time: 10 mins prep + 45 minutes baking
Servings: 6-8

Ingredients

150g unsalted butter (softened)
150g golden caster sugar
150g gluten free self raising flour
150g ground almonds
2 large free range eggs
1 tsp vanilla extract
75 ml almond milk
6 tsp rasberry jam
150g rasberries
50g flaked almonds

Method

Prep a 10-23cm round cake tin (springform tins are ideal for this recipe) and preheat your oven to 160 (fan), 180 (no fan)

Use an electric whisk or a free standing mixer whizz together the softened butter, sugar, flour, ground almonds, eggs and vanilla extract until smooth.

Then whisk in the almond milk.

Spread about half of your cake mixture into the bottom of your cake tin.

Dollop the raspberry jam in top in 8-12 small splots and sprinkle the raspberries over the top.

Now spoon the remaining cake mix over and spread out as best you can, don’t worry if there are holes.

Bake in the oven for around 45-50 minutes until golden.

Leave in the tins to cool before carefully removing. This cake can be served warm or at room temperature, with ice cream or cream if you fancy.

Storage

Store in an airtight container. This cake is best eaten within 2 days of baking.

This recipe was based on Fay Ripley’s Easy Bakewell Cake in her book What’s For Dinner.