Berry Bakewell Cake Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
• 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. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.

Steps:

• Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Steps:

• Heat the oven to 375 degrees F and grease a 9" springform pan.
• Blitz the ground almonds, butter, sugar, flour, eggs and vanilla in a food processor until well combined.
• Spread half of the mixture over the bottom of the cake pan and smooth the top.
• Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - use your fingers if necessary.
• Scatter with the flaked almonds and bake for 50 minutes until golden.
• Cool, remove from the cake pan and dust with icing sugar to serve.

Steps:

• Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops.
• Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with preserves. Sandwich the second sponge on top. Sieve the confectioners sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.