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 mybakewell 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.

A simple, delicious berry bakewell cake with fresh berries and almonds - perfect served with custard.

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Category: Cake

Type: Cake

Keyword: Bakewell

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

Grams - Ounces

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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Berry Bakewell Cake! - Jane's Patisserie (2024)