Sunday Dessert – Raspberry Bakewell Cake

“Who’s driving?” A question that was never asked in my house, when guests were round for Sunday dinner. I soon got used to this question the more I visited my husband’s family home on a Sunday afternoon. My husband’s initial shock at another plate of traybakes being produced after a huge meal in my house has also eased off. His appetite for buns has grown dutifully over the years. We come from somewhat different backgrounds but here’s what unites both families – Sunday afternoons are for long, relaxed lunches. A meal that runs into the early evening and is enough to keep you going until its time to sit down in front of a tv drama at 9pm. A meal that leaves some nodding off into a food coma on the sofa. I love these afternoons, and whether you feel that they round off a busy week or set the tone at the start of a new one, they are an important change of pace for our families. 

But let’s get to the point – what’s for dessert? Its got to be a crowd pleaser, and it’s got to be substantial. Can you serve it warm with custard? Can you serve it with vanilla ice cream in the warmer months? Then you’re on to a winner. The dessert I’m sharing with you here ticks all these boxes. It’s also easy to throw together and doesn’t involve making pastry. I don’t always have the patience for pastry on my day off. It’s also flexible depending on what you have on hand. My favourite is with fresh raspberries in season. But I’ve made it with finely diced Bramley apples, and with frozen mixed berries when that’s all I’ve got handy. (I won’t endorse any extra trips to the shops at the weekend, but don’t let an empty fruit bowl put you off making dessert.)

The flavour combination of raspberry and almond is a retro classic, which is fitting for a Sunday dessert… your Granny would approve.  

Yield – 9 portions 


140g ground almonds

140g butter, softened

140g golden caster sugar

140g self raising flour

2 eggs

1 tsp almond extract

2 tbsps milk

300g raspberries (or other fruit of choice)

2 tbsp flaked almonds


  • Preheat oven to 180 degrees.
  • Grease and line a 8in deep cake tin, or a square tin.
  • Beat the butter and sugar together until pale.
  • Add the almonds, eggs, flour, almond extract and milk. Beat to a smooth batter.
  • Spread half of the mixture on the bottom of the cake tin.
  • Stud with the raspberries (or fruit of choice)
  • Dollop on the rest of the batter and use a dampened spatula, spoon, or finger-tips to spread the batter over the fruit. 
  • Scatter on the flaked almonds.
  • Bake at 180 degrees for approx. 50 mins, until the cake is risen and golden, and springy to the touch.
  • Delicious warm or at room temperature. Serve with custard, whipped cream, or vanilla ice cream.

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