Raspberry Bakewell cake

This cake is really fantastic and it's one of my favourite quick cakes. I first made it when I had a lot of blackberries from the garden and decided to make this cake and substitute them for the raspberries. The resulting cake was really good as it was not too sweet and had a subtle almond taste. I used all purpose flour plus 1 1/4 tsp baking powder plus a pinch salt for the self raising flour and baked at 325 F for about 45 minutes convection. Also, I mixed the batter in my stand mixer instead of using the food processor as stated in the recipe. I think this would also work with blueberries. The cake also froze well and tasted good reheated. This recipe can be found online at the BBC good food website. Edited to add: made again with cherries, raspberries, blackberries all in the same cake. Liked all but raspberry is my favourite. Recipe available on bbc website.