Raspberry Bakewell cake

Prep: 10 mins Cook: 50 mins

Easy

Serves 8

This simple almondy cake is a great way of using up pick-your-own raspberries

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal411
  • fat28g
  • saturates10g
  • carbs35g
  • sugars21g
  • fibre3g
  • protein8g
  • salt0.5g
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Ingredients

  • 140g ground almond
  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 2 tbsp flaked almond
  • icing sugar, to serve

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (518)

ashleybob's picture

This was very tasty, and went down very well indeed with my friends. Don't be deterred by the thickness of the batter - it's supposed to be like that. Will certainly be making again.

Sallylwalker's picture
5

Delicious! Loved by all my family. I added the raspberry jam also. Will be making this again and again...

Clairo Hamer's picture
5

I've made this cake several times now and it never disappoints. I've also made it with blueberries when I couldn't find raspberries in the supermarket. It's good with custard too.

shague's picture
5

Have made this twice so quick & easy to make , the second one I made I did a mixture of Blackberries & Raspberry which was yummy also :)

Zozo's picture
5

Perfect, so simple and quick. I make it often.

countingfish's picture

This wasn't great for me unfortunately... The upper half of the cake ended up over-done and the bottom was soggy from the moisture in the raspberries.

noosner's picture

One of the easiest cakes I've made and absolutely gorgeous. I'm sure it would work well with other fruits, am hoping to try it with plums.

BurnsabUK's picture

This was so easy to make and delicious. I threw some oats into the mixture to make it more flapjack-like in flavour and also sprinkled oats on top instead of flaked almonds and it was delicious. I also added a thin layer of raspberry jam before the raspberries to make it more like a bakewell

tarajanine's picture
5

A very definite favourite! Like others, I've added almond extract for extra flavour and also a tablespoon or so of milk hasn't done any harm to soften the mixture. Blueberries work well as an alternative. I've also made it successfully with gluten free flour, as the ground almonds make for a slightly coarser texture anyway.

Bangla Recipe's picture

so nice recipe.. and looking yummy too...

janex's picture
3.75

Nice recipe, can burn quite quickly so best to keep an eye on it. You could use other berries or dollops of jam.

Hertscontent's picture

This is a great recipe for a delicious cake! Thank you for all the comments and reviews - the cake mixture is an unusually stiff consistency but as advised, I stuck with it, and all was well! I creamed the butter and sugar first and added the eggs then the rest of the ingredients. The mixture was quite hard to work with so can see why this recipe uses a food processor. I might decrease the sugar slightly as I think that the raspberries really are the star of this recipe. I used a non springform tin which I greased and baselined and it was a well risen cake which turned out of the tin perfectly without losing any of the flaked almonds on the top. It took exactly 50 mins in the oven. Will definitely be making again.

Aimee_E's picture
5

Great recipe.. don't be put off by the fact the batter mix is very thick. I dipped my spoon in hot water to level it off without getting sticky fingers!
I also added almond essence and dollops of raspberry jam dotted in places.
My partner loved it and he said it received rave reviews at work :)

catstring's picture
3.75

Delicious cake! I used frozen raspberries and a drop of almond essence to enhance the flavour. Unfortunately I baked it in a 23-inch cake tin but it turned out rather flat as the mixture did not reach the edges when I spread it around.

debigee1's picture
5

I have made this numerous times. It is loved by all the family.

JanWilko's picture
5

Really light and totally delicious. So easy to make.

Evie Forster's picture

I discovered your site whilst in England earlier this year. I made a few of the top 20 recipes and they were all terrific. This raspberry cake was as good as it gets, so since being back in Australia I have made it quite a few times. One day I did not have any almond meal, so I used oats that I put thought the food processor. Then added some almond essence. This was heavier, but very good, today I used double the recipe to make a larger cake and filled it with mango. Not quite as good as the berries, but still very good.

annief's picture
5

I had a glut of loganberries given to me by a neighbour. This turned out gorgeous, the tartness of the loganberries against the sweetness of the cake was just right. I only used granulated sugar but it still turned out fine. The mixture is a bit stiffer than the usual dropping consistency due to the almonds I guess. I did add a little bit of milk to make it slightly softer, still not dropping off a spoon like normal cake mixture but it turned out perfect.

josephm's picture

This has to be the easiest and gorgeous cake I have ever made and I make this once a month and its gone within two days. One thing mine takes 1hour and 20 mins but soooooo worth it.

hyegin's picture
5

I have made this cake lots of times and its always been a success. Have used frozen berries when necessary and even used blueberries if raspberries weren't available. My daughters also make it regularly. A winner.

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Questions (10)

debbiedoo76's picture

Is this recipe suitable for freezing?

goodfoodteam's picture

Hi there, thanks for your question – this recipe is absolutely fine to freeze. 

debbiedoo76's picture

Hi. Is this recipe for raspberry bake well cake suitable for freezing? Thanks

Jum1's picture

Have made this many times, it's delicious. Does anyone know if it can be made with all ground almonds as my daughter has been diagnosed as coeliac. Would they make it a bit greasy?

goodfoodteam's picture

Hi Jum1 thanks for your question. It is likely that using just ground almonds could make it greasy as you suggest. You could try a suitable gluten free self raising flour blend instead - we haven't tested this recipe using gluten free flour so cannot guarantee perfect results. Do let us know how you get on.

jacky50's picture
3.75

Having put this in the oven - how do I know when its cooked - skewer is still wet after 50 mins

goodfoodteam's picture

It sounds like your oven may be the incorrect temperature, you can check this with an oven thermometer, you need to cook it until a skewer comes out clean, thanks.

yingnanzhang2013's picture

hi all, i am just about to make this cake. I dont have a loose bottomed cake tin but a normal round bake tin. Will it be ok? or do i have to use the loose bottomed one as instructed in the recipe? many thanks,

goodfoodteam's picture

Yes a normal cake tin will work but will be slightly more tricky to release so make sure to line with  non-stick parchment and grease also, then invert to release once cool.

Nico_cook's picture
5

No, a normal round bake tin will work. Just have parchment paper on the bottom and use a plate so to get your cake out of the tin (in some kinda of upside-down movement).

Tips (5)

shirley1265's picture

I used 1/2 ground almonds and 1/2 walnut and sprinkled White chocolate chips on top instead of almonds. Delicious variety

marychef's picture

Made this lots of times but last might thought I'd ring the changes. I substituted dessicated coconut for the ground almonds and blueberries for the raspberries. It's a good cake. It needed a dollop of milk to loosen the mixture a bit but that was the only other extra thing.

katiegarbie's picture

Use almond essence instead of vanilla extract
Use a little less flour
Cook on 10C less than recipe says ( 150C if fan), think it helps to keep cake moist

bradthiele's picture

- I prefer to use plain flour plus 1.5 teaspoons of baking powder
- I also add a teaspoon of almond essence
- this recipe also doubles nicely in a slightly larger cake tin!

lesleyviggers's picture

I make this cake often and sometimes substitute semolina for ground almonds, you'd never know the difference. Gorgeous recipe, have made it a hundred times and it has never let me down