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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

  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.

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