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Raspberry Almond Bakewells

Serves: 24

Ready in: 30 to 60 mins

Planning a picnic or afternoon tea? These bite-sized versions of a classic British tart are ideal as a little treat at parties, or as afternoon pick-me-up.

Raspberry Almond Bakewells Recipe: Veggie


80g butter, at room temperature
80g caster sugar
2 large free-range eggs, beaten
½ tsp almond or vanilla extract
80g self-raising flour
80g ground almonds
80g raspberries, halved (blueberries also work well)

To decorate:

80g icing sugar
2 tbsp lemon juice or water
flaked almonds
12 raspberries, halved


  • Preheat the oven to 180C/350F/Gas 4. Beat together the butter and caster sugar until light and creamy, then gradually add the eggs, beating well between each addition.
  • Stir in the almond or vanilla extract. Fold in the flour and ground almonds, then gently stir in the raspberries.
  • Spoon the mixture into a reinforced silicone 24-rectangle mini loaf mould, levelling the tops. Bake for 22-25 minutes, until risen and pale golden-brown. Cool in the mould for 10 minutes, then lift out carefully and cool completely on a wire rack.
  • To decorate, mix together the icing sugar with just enough lemon juice or water to make a runny icing. Drizzle over the cakes, then sprinkle with flaked almonds and top each with half a raspberry.
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