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.
30-40mins
Makes 8
Easy Suitable for home freezing
Ingredients
Method
- Before you start, preheat the oven to 180ºC/Fan 160ºC/350ºF/Gas Mark 4 and grease and line a 20cm cake tin.
- In a large bowl, combine the Mix, butter, sugar, almonds, eggs and vanilla extract and beat together well.
- Spread half the mixture into the cake tin and smooth the top.
- Scatter the raspberries over, then top with remaining cake mixture, again smoothing the top as you cover the raspberries.
- Scatter with flaked almonds and bake for 30-40 minutes or until golden brown and cooked through.
- Allow to cool slightly before removing from the tin and dust with icing sugar to serve.