Berry Bakewell Cake!
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A simple, delicious berry bakewell cake with fresh berries and almonds – perfect served with custard.
Berry bakewell cake
A couple of weeks ago I posted the recipe I use for my bakewell tart – I adore bakewell tart and its the perfect dessert for a summery evening but I had a thought, sometimes using pastry, or even just making the pastry is effort and I can’t be dealing with that when I am in a rush. Therefore, the berry bakewell cake was born.
This cake is a marriage of a classic sponge, with almonds and fresh berries. It really is that simple. It’s the rare cake that I decided to leave alone, and not decorate with some sort of frosting, because the simplicity of this one really wins.
Sponge
The sponge mix has a standard mix of butter, sugar, flour and eggs, with some ground almonds, vanilla and milk added in. You’d think it might mess with the baking of the sponge, and it just doesn’t! It gives it a wonderfully delicious texture and it’s still so light and utterly scrumptious. Once you have added in the ground almonds, the mix becomes veryyyy thick, but the addition of the fruit brings back the moisture that you need.
- Butter – you can use a baking spread or room temperature unsalted butter
- Sugar – I tend to use caster sugar as a standard in this cake, but golden caster is lovely as well.
- Eggs – I used medium eggs in nearly all of my baking but 2-3 large should also work
- Flour – self raising flour of course!
- Ground almonds – this is what makes it so utterly tasty
- Vanila – an added optional sweetness
Berries
For this cake, you can use whatever berry you like really. I went for raspberries and blueberries because they were what I had in the fridge. Raspberry is classic with bakewell, but I have made this cake with all blackberries, all blueberries, all raspberries, etc etc.
It really is entirely your choice! Personally, my favourite mix is the raspberry and blackberry as I have said, but I have made this many times and also mess around with other fruit! I also do use fresh fruit, but you could try frozen.. it may just take longer to bake because of the extra moisture.
You can either add half of the cake mix into the tin, and layer on some berries, and then add the rest of the mix, or you can just fold all of the fruit through the mixture and pour into the tin. Luckily, because of the almonds, the fruit doesn’t sink too much.
Decoration
The wonderful part of this recipe is that it is very simple to make – bung all the ingredients for the cake in a bowl and mix until its ready – it takes less than a minute to mix together it’s THAT easy. I add some almonds on top of my sponge as they toast during baking and I adore it, and it’s also a little bit of decoration.
The final touch to this cake is a little sprinkle of icing sugar, but that’s obviously optional; It just makes it look very pretty. You can serve this cake with anything you fancy… extra fruit, custard, cream or whatever! As long as you love it.
Berry Bakewell Cake!
Ingredients
- 150 g unsalted butter
- 150 g caster sugar
- 150 g ground almonds
- 150 g self raising flour
- 3 medium eggs
- 2 tbsp whole milk (optional)
- 1/2 tsp vanilla extract (optional)
- 250 g berries (125g blueberries/raspberries)
- 25-50 g flaked almonds
- 1 tbsp icing sugar
Instructions
- Preheat the oven to 180ºc/160ºc fan and grease and line a deep 8″/20cm cake tin
- Add your butter, sugar, flour, ground almonds, eggs, milk and vanilla to a mixer, and beat until smooth!
- Spread half of the mixture on the bottom of the tin – spread the berries on top of the first half of the mixture, then spread the rest of the cake mixture on top
- Sprinkle the cake with the flaked almonds and bake in the oven for 50 minutes or until a skewer comes out clean
- Leave to cool on a wire rack and sprinkle with the icing sugar – serve!
Notes
- This cake will last for 3-4 days at room temperature
- This cake can be served with whatever you fancy... cream, ice cream, custard etc
- You can use whatever berries you like, just stick to 250g maximum
- You can freeze the cake for 3+ months easily
- I use this cake tin in my recipe
ENJOY!
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I made it this evening really delicious but it took about 25 mins longer to cook. Do you think it’s because I used frozen fruit?
I’ve just used frozen blueberries and wet after 50mns , thankful of your comment I’ll leave it in longer too.
Hi Jane
Can I use frozen blueberries, and raspberries
I made this with a glut of blackberries we had – it was absolutely delicious and very easy. I served it warm with custard. Would highly recommend
Hi team jane
Can this be turned into muffins? Using tulip cases??
Absolutely yes.
They also take a lot less time to cook.
Hi, have you tried this method pls. How long did they take to cook
If you want muffins why not look for a muffin recipe, why do people always want to change what the recipe is
This recipe really looks delicious, if I were to use baking spread rather than butter, would it curdle?
Hi! If I were to make this with frozen berries, would I need to defrost them first?
Looks delicious, can’t wait to try this one!!
Hiya! I would just use them from frozen!
Is it possible to make it gluten free please? Would I just swap the flour for gluten free or would I need to add something else? Many thanks!!
Hiya! This should be fine, just be sure to check the other ingredients you’re using too! Hope this helps! x
Accidentally used 300g of berries 🤦♀️. Currently; n the oven. Hopefully it’s not it’s not too.much of a disaster.
Hi Jane,
Love your recipes but all of them are with eggs and we don’t eat eggs so never get to try. But i really loved this recipe. Any idea what can I replace the eggs with? TIA
Look up the vegan recipes they are fab! A firm favourite where I work. You won’t know the difference.
There are lots of replacements for eggs, including apple sauce, flax seeds and commercial ones. Google egg replacement for information
She has vegan cakes….