Berry bakewell cake
Serves: 10
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Berry bakewell cake
Bursting with plump juicy raspberries and blackberries, this almond-flavoured sponge is topped with a coulis-rippled cream for a truly special teatime cake or dessert
Serves: 10
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
568Kcal
Fat
38gr
Saturates
18gr
Carbs
46gr
Sugars
30gr
Fibre
2gr
Protein
10gr
Salt
0.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 225g pack raspberries
- 1 x 225g pack blackberries
- 225g soft salted butter, plus extra to grease
- 225g caster sugar
- 4 medium eggs
- ½ tsp almond extract
- 200g self-raising flour
- ½ tsp baking powder
- 150 ground almonds
- 2 tbsp milk
- 2 tbsp icing sugar
- juice of ½ lemon
To serve
- 200ml whipping cream
- 1 tbsp icing sugar
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a deep 20cm cake tin. Set aside 75g each of the berries for the coulis.
- Cream the butter and sugar with an electric whisk until very pale. Beat in the eggs, one at a time, followed by the almond extract.
- Add the flour, baking powder, ground almonds and a pinch of salt and mix with a spoon until well combined. Stir through the milk; it will be a fairly thick batter.
- Spread half of the cake mixture into the lined tin, scatter over half of the remaining berries and top with the rest of the cake mixture, roughly levelling the top. Scatter over the rest of the berries, pressing them in slightly.
- Bake for 50 minutes until golden brown, then cover loosely with foil and bake for 30-40 minutes more, or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
- For the coulis, put most of the reserved berries in a pan with the icing sugar, lemon juice and 1 tablespoon of water. Cook gently until saucy. Blend to a purée, sieve into a bowl and cool.
- Whip the cream and icing sugar until it holds its shape. Fold most of the berry coulis gently through the cream to create a ripple effect. Pile onto the centre of the cake, drizzle with more coulis and top with the last of the berries. Any extra coulis can be served on the side.
