Bakewell Cake (Raspberry Almond Cake)
Aug 04, 2025 03:50 AM
This Raspberry Almond Cake is my version of the classic Bakewell Tart in cake form. Almond cake layers, almond & raspberry buttercream, with fresh raspberries and almond slices. The perfect Bakewell Cake!
This didn’t start out as a Bakewell Cake. I wanted to make a simple Raspberry Almond Cake to pair my favorite Almond Cake with my favorite berry. As I was researching classic raspberry almond flavor pairings I came across the Bakewell Tart.
The Bakewell Tart consists of a pastry base filled with jam (often raspberry), frangipane (sweet almond paste), and flaked almonds. It’s associated with the town of Bakewell in Derbyshire, England though there is some contention around where it originated. I think I first heard of it during an episode of The Great British Bake Off.
Ingredients:
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup milk room temperature
- 1/4 cup Amaretto liqueur
Swiss Meringue Buttercream
- 6 large egg whites
- 2 cup granulated sugar
- 2 cups unsalted butter room temperature
- 4 Tbsp freeze-dried raspberry powder
- 4-6 drops almond extract
Assembly
- 12 oz fresh raspberries roughly chopped, plus more for topping, 340g
- 4-6 Tbsp raspberry syrup (or coulis) (optional) store-bought or homemade
- sliced almonds
Prep Time:
120 minutes
Cook Time:
35 minutes
Total Time:
155 minutes
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