Raspberry Bakewell Cake

The flavours of a bakewell tart - in a delicious sponge cake! Quick and simple to make and looks so impressive!

This recipe uses 150g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

Makes 8
Suitable for home freezing


  • 150g (6oz) Juvela Gluten-Free White Mix
  • 150g (6oz) soft margarine (70% fat content) or butter
  • 150g (6oz) golden caster sugar
  • 150g (6oz) ground almonds
  • 2 medium eggs, lightly beaten
  • 1 tsp vanilla extract
  • 200g (8oz) raspberries
  • 3 tbsp flaked almonds
  • Icing sugar to serve
  • Method

    1. Before you start, preheat the oven to 180ºC/Fan 160ºC/350ºF/Gas Mark 4 and grease and line a 20cm cake tin.
    2. In a large bowl, combine the Mix, butter, sugar, almonds, eggs and vanilla extract and beat together well.
    3. Spread half the mixture into the cake tin and smooth the top.
    4. Scatter the raspberries over, then top with remaining cake mixture, again smoothing the top as you cover the raspberries.
    5. Scatter with flaked almonds and bake for 30-40 minutes or until golden brown and cooked through.
    6. Allow to cool slightly before removing from the tin and dust with icing sugar to serve.