Raspberry Bakewell cake

Raspberry Bakewell cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 237.6
  • Total Fat: 15.3 g
  • Cholesterol: 31.2 mg
  • Sodium: 33.0 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.4 g

View full nutritional breakdown of Raspberry Bakewell cake calories by ingredient
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Submitted by: CHEEKYCHOOK

Number of Servings: 12


    140g ground almonds
    140g lurpak lighter
    90g Splenda brown sugar blend
    140g self-raising flour
    2 eggs
    1 tsp vanilla extract
    250g raspberries
    2 tbsp flaked almonds
    icing sugar , to serve (optional)


1. Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, lurpak lighter, splenda brown sugar blend, flour, eggs and vanilla extract in a food processor until well combined.
2. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

Number of Servings: 12

Recipe submitted by SparkPeople user CHEEKYCHOOK.


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