Raspberry Bakewell cake from BBC Good Food Magazine Home Cooking Series: Summer Cooking (Summer 2012) (page 62) by Barney Desmazery

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Futuregirl23 on December 08, 2022

    A really lovely cake. I added an extra 1/2 teaspoon of baking powder to the SR flour to give it a bit of oomph, and I used almond extract instead of vanilla. The batter was very thick and not what I was expecting, but I went with it and it worked!

  • eliza on November 13, 2018

    Made this lovely cake again with frozen berries, this time using cherries, raspberries, and blackberries. I think the raspberries were my favourite. Be careful not to overdo the berries especially if they’re small. Delicious cake every time!

  • eliza on August 15, 2018

    I had a lot of blackberries from the garden and decided to make this cake and substitute them for the raspberries. The resulting cake was really good as it was not too sweet and had a subtle almond taste. I used all purpose flour plus 1 1/4 tsp baking powder plus a pinch salt for the self raising flour and baked at 325 F for about 45 minutes convection. Also, I mixed the batter in my stand mixer instead of using the food processor as stated in the recipe. I think this would also work with blueberries. This cake froze well.

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