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Bakewell cake

The Derbyshire town of Bakewell is responsible for the invention of the classic tart to which the town gave its name. The divine combination of raspberries and almonds makes for a gorgeous recipe – its inventor must have been someone who baked very well indeed! This cake is an evolution of the idea, using fresh or frozen raspberries rather than raspberry jam. It’s a simple recipe but a perfect example of how a simple combination of flavours can be deliciously effective.

Prep time: 15 minutes

Baking time: 50–55 minutes

Ready in: 1 hour 45 minutes

Serves: 6–8

150g (5oz) butter, softened, plus extra for greasing

150g (5oz) caster sugar

2 eggs

A few drops (not more than ⅛ tsp) of almond essence or extract

50ml (2fl oz) milk

150g (5oz) self-raising flour, sifted

150g (5oz) ground almonds

150g (5oz) fresh or frozen (and defrosted) raspberries

25g (1oz) flaked almonds

Icing sugar, for dusting

Softly whipped cream and fresh raspberries, to decorate

20cm (8in) diameter cake tin with 6cm (2½in) sides

Preheat the oven to 180°C (350°F), Gas mark 4, then butter the sides of the cake tin and line the base with a disc of baking parchment.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs and the almond essence or extract together in a small bowl for a few seconds or just until combined, then gradually add the eggs to the creamed butter mixture, beating all the time. Next beat in the milk, then add the flour and ground almonds, carefully folding these in just until they are mixed.

Next add the raspberries and fold in gently so as not to break them up too much. Tip the batter into the prepared tin, then scatter over the flaked almonds. Bake for 50–55 minutes or until a skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow to cool in the tin for 10 minutes. Use a small, sharp knife to loosen the edges, then carefully remove the cake from the tin and leave on a wire rack to cool down completely before transferring to a serving plate.

Dust with icing sugar. Serve with softly whipped cream if you wish, or decorate with fresh raspberries.