Let them eat cake – Yes Please! (With Recipe)

“Let them eat cake.” 

This was the famous saying attributed to Marie Antoinette, to make the French feel better about guillotining their Queen.  Some say that she said “bread”, not “cake,” but probably we’ll never know.  

Now, don’t we all love cake, thanks to Mary Berry.  And this Sunday morning, sitting at my computer in my dressing gown, I’ve come across a recipe for cake that I want to eat right now.  A lovely fruity, crunchy, spongy mixture of deliciousness that just looks so good to eat.  I’m going to make this today, in our new Hotpoint Luce double oven, and have a big slice with a cup of tea after hopefully working hard in our garden.  Imagine Erik and me, feeling virtuous after all that hard work, in from the cold and in front of the gently glowing log burner, cup of tea in hand and a big slice of this gorgeous cake.

Raspberry Bakewell Cake Recipe

Raspberry Bakewell Cake
Raspberry Bakewell Cake Recipe
(BBC Good Food)

Raspberry Bakewell Cake Recipe

Prep Time: 10 minutes

Cook/Chill Time: 50 minutes

Yield: Serves 8

This Raspberry Bakewell Cake Recipe, by Barney Desmazery in the Good Food magazine, has got brilliant reviews. It would be great to make using your own home-grown raspberries in summer, but any time of the year you can buy raspberries from the shops. This looks so scrummy that I will have a go this afternoon. Can't wait to try it.


  • 140g ground almonds
  • 140g butter, softened
  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberries
  • 2 tbsp flaked almond
  • Icing sugar, to serve


  1. Heat oven to 180C/160C fan / Gas 4.
  2. Base-line and grease a deep 20cm loose-bottomed cake tin.
  3. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
  4. Spread half the mix over the cake tin, and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers.
  5. Scatter with flaked almonds and bake for 50 minutes until golden.
  6. Cool, remove from the tin and dust with icing sugar and serve.

There is just something that looks so comforting  about this Raspberry Bakewell Cake, and you can almost smell the raspberries and tiny burnt crunchy bits of raspberry juice and crispy sponge.  If ever a food photograph was almost alive, this one is it.  I hope mine turns out almost as good as the one in the picture, but whatever it looks like, I’m going to enjoy eating it.  Hope you do too.

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2 Responses to Let them eat cake – Yes Please! (With Recipe)

  1. Gina February 18, 2014 at 4:14 pm #

    Hello Astrid,
    I returned home from a lovely walk today carrying some fresh raspberries and a melon for a healthy dessert this evening. After logging on to your blog I decided that healthy desserts could wait and I now have your recipe for Raspberry Bakewell Cake in the oven. Raspberries and almonds are two of my favourite foods so can’t wait to try it.
    Love xxxxx

  2. Astrid February 18, 2014 at 5:17 pm #

    Hi Gina,
    So glad you changed your mind and are baking the Raspberry Bakewell Cake. Bet the kitchen smells gorgeous. And I really hope you enjoy it. I’m going to bake us one for the weekend – hopefully will do lots of gardening to burn off the calories then stop and have a big piece of cake and a ‘cuppa’. I can smell it now!
    Astrid XXX

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