Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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Raspberry Bakewell Cake
The flavours of a bakewell tart - in a delicious sponge cake! Quick and simple to make and looks so impressive!
-
Cook: 40 mins
Prep: 15 mins - 8
- Easy
- Suitable for home freezing
Go back
Raspberry Bakewell Cake
The flavours of a bakewell tart - in a delicious sponge cake! Quick and simple to make and looks so impressive!
-
Cook: 40 mins
Prep: 15 mins - 8
- Easy
- Suitable for home freezing
Ingredients
| 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
- 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.
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