Raspberry bakewell cake
This raspberry bakewell cake is so delicate and spongy – absolutely perfect for afternoon teas, birthday parties, anniversaries and other celebrations. You can substitute the raspberries with other type of berries! I particularly like it with cherries – and blackberries too.
Ingredients
Method
- Preheat oven to 160 °C.
- Line the base of a 20-cm cake tin with baking-paper.
- Beat the sugar and butter until fluffy and creamy. Add the vanilla , then the eggs one by one (whilst you keep beating).
- Put aside a small handful of almonds. Break the rest into small bits and fold these gently into the batter together with the orange zest.
- Sieve the flours into the mixture and add the milk. Gently fold these into the mixture. Then fold in the raspberries. Do not overmix!
- Transfer the batter into the cake tin, spread it around evenly. Sprinkle with the remaining almonds.
- Put the tin in the oven and bake for 60-75 minutes until light brown and an inserted skewer comes out clean.
- Rest for 10 minutes in the tin, then turn it out onto a wire rack to cool completely.
- Dust with icing sugar just before serving.