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Bakewell Cake

  • Author: Allison from Pease Pudding
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins


  • 200g butter, softened
  • 200g caster sugar
  • 100g ground almonds
  • 200g self-raising flour
  • 3 eggs
  • 1 tsp almond extract
  • 200g boysenberries
  • 30g flaked almonds
  • icing sugar , to serve


  1. Preheat oven to 180C and grease and flour 20cm loose-bottomed cake tin.
  2. In a large bowl beat together with an electric whisk the butter and sugar till light and fluffy.
  3. Add one egg at a time and beat in between each addition.
  4. Add the ground almonds and almond extract and beat into the mixture.
  5. Stir in the flour with a metal tablespoon till completely combines.
  6. Spread 1/3 of the mixture over the base of the cake tin.
  7. Scatter the boysenberries over the cake mix then carefully spread the rest of the cake mixture over the berries.
  8. Scatter the top of the cake with flaked almonds.
  9. Bake for 45mins until golden and an inserted skewer comes out clean.
  10. Cool before removing from the tin and dust with icing sugar to serve.