Photo of Strawberry bakewell cake by WW

Strawberry bakewell cake

Points® value
Total Time
1 hr 5 min
15 min
50 min
An almond flavoured sponge is topped with fresh strawberries and flaked almonds.


Calorie controlled cooking spray

4 spray(s)

Cannellini Beans, cooked

2 can(s), large, drained

Agave Syrup

125 g

Low Fat Spread

100 g

Egg, whole, raw

2 large, raw

Egg white, raw

2 individual

Plain White Flour

100 g

Baking powder

2 teaspoon(s), level

Vanilla Extract

1 teaspoon(s), level

French almond extract

1 teaspoon(s)


175 g, hulled and halved

Flaked almonds

5 g

Icing Sugar

1 teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line the base and sides of a 20cm springform or loose-bottomed cake tin with baking paper.
  2. Put the beans, agave syrup and spread in a food processor and blitz until smooth. Transfer to a large mixing bowl, whisk in the whole eggs, one at a time, then whisk in the egg whites.
  3. Fold in the flour, baking powder and vanilla and almond extracts, then pour the mixture into the prepared tin. Arrange the strawberries, cut side up, on top and scatter over the flaked almonds.
  4. Bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes, then carefully remove from the tin and transfer to a wire rack to cool completely. Dust with the icing sugar, then cut into slices and serve.


You can use any fresh berries you like on this cake. For a more traditional version, try cherries when in season.