Raspberry Bakewell cake

Raspberry Bakewell cake

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(376 ratings)

Prep: 10 mins Cook: 50 mins


Serves 8

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

Nutrition and extra info

  • Freezable


  • kcal411
  • fat28g
  • saturates10g
  • carbs35g
  • sugars21g
  • fibre3g
  • protein8g
  • salt0.5g
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  • 140g ground almond
  • 140g butter, softened



    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



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

  • 1 tsp vanilla extract
  • 250g raspberry



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

  • 2 tbsp flaked almond
  • icing sugar, to serve


  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 (517)

samjking@fsmail.net's picture

This is really nice, I used frozen raspberries and it worked fine, I think I would add almond essence next time as suggested by other posts. For me it's more of a pudding than a cake, good with thick cream or custard.

CJW's picture

Oh my word! This is just fabulous. Made as I was trawling for recipes to use up a glut of raspberries following the breakdown of my freezer, to be honest, I showed it considerably less TLC than I do a normal sponge, and it turned out an absolute corker. Followed other's advice to use almond extract in place of vanilla, and to use a slightly higher proportion of ground almonds than SRF, so thanks for that. Will be making again (and again...)

debsiecole's picture

This is scrummy. I needed to cook it for about an extra 10 minutes & even then I thought it was still a bit undercooked in the middle, however I left it in the tin to cool & by the time I came to serve it ( still slightly warm with cream!) it was perfectly cooked & beautifully moist. I didn't have any flaked almonds so I just roughly chopped some whole ones to sprinkle on the top along with some demerara sugar before baking. A lovely nutty, crunchy sugary top. I shall defiantly make this again

Cardia's picture

This cake is really simple to make with great results, you can also experiment with the fruit(or add a little chocolate) if your not so keen on raspberries. Like others have said I highly recommend adding almond extract and using a little more ground almond and a little less flour and also creaming the butter and sugar first, also don't worry if it doesn't look like enough mixture when doing the top layer it will spread nicely when cooking.

plummy's picture

I've made this cake several times now and it always turns out great. Made with both raspberries and blueberries. The only change I make is that is I gently stir the fruit into the mixture and then spoon into my tin as I find it easier.

crothers's picture

Made this cake yesterday afternoon and it was eaten in less than 24 hours.
Didn't have any raspberries so used blueberries that needed eating up. It was lovely and moist and went down well with a cup of tea.
Kids had it with custard still warm. Will definately make again.

looney's picture

This cake is really easy, super moist and overall scrummy. Only fault was the raspberry seeds but I guess that's unavoidable. Might try this with cherries next time.

smokey161270's picture

This only lasted 2 days and there's only two of us!

smokey161270's picture

Dangerous! This cake only lasted 2 days and there is only two of us. I only had 90g of ground almonds so made up the rest of the weight with more flour, I only had tinned cherries so used them instead. I will be making this again no doubt, but maybe when I'm not on a diet! Lol

2 days and there is only two of us. I only had 90g of ground almonds so made up the rest of the weight with more flour, I only had tinned cherries so used them instead

vercook's picture

Change nothing. I followed the recipe to the letter and came out perfect. Cakes that have almond meal are meant to be a bit dense so no reason to try to fluff it up. If you are short of rasberries you can try tinned cherries or any frozen red berry.

The last 4 months i changed roles in life, i am a stay home mom that bakes cakes. I have tried dozens of recipes by now. On the Christmas dinner i was running out of time and decided to do something quick and chose this recipe. And i got the doubious comment that from all the weird fancy cakes they had tried so far this one was by far the best and i should just stick to this one.
Well maybe that last chilli and agave syrup cake attempt is making my conservative audience weary. Anyway, this is a recipe to be printed out and kept in your cook book.

alphamonkey99's picture

Fantastic cake/dessert. Used almond extract as others suggested and also added some Amaretto to the fruit - very almondy!

robscanlon's picture

I have made this around 6 times, just so easy and delicious!

dhanisha_j's picture

I would definitely recommend this. Its so easy to make. As suggested by other people I reduced the flour a little but kept everything the same. I thoroughly mixed the sugar and butter first, then the eggs, followed by the flour and the rest of the ingredients.

The mixture seemed really thick and I thought I'd done something wrong but it was absolutely fine when I baked it.

It was extremely tasty and will try and make this same cake but with blueberries instead. Really happy with the outcome :)

Zoe4's picture

Very tasty cake - perfect if you are looking for a light cake to have with tea or lunch.

josephm's picture

Love love love this cake, easy and gorgeous, but time to bake was longer than 50 mins more like 70 mins fan 160

mrsmongoose4's picture

I made this a few days ago and was very surprised, I have always avoided cooking bakewells as the recipes always seem complicated but this was so easy! The cake was so tasty and everyone enjoyed it. I'm going to try making a gluten free version for hubby as this is too good not to try lol :-)

Grit Doctor's picture

Made this today - very pleased with the outcome.
To start off with, I thought there may not have been enough batter, but I didn't add or change anything and the cake is moist and has a very good bake.
I used a large, firm raspberry variety (a happy accident), and whilst I was still a little concerned that this might result in a wet mess, again the result was perfect.
I did bake it at a shade over 160 C and in a fan oven.

The flavour was good. Not too sweet, but I did think immediately that next time I would add a teaspoon of almond extract either instead of or in addition to the vanilla.

Overall, I am really happy with the way the cake looked and tasted and I will definitely add it to my list of favourite bakes.

thepurplechef's picture

I think I'll do what mrscoyne did next time - adding the ingredients one by one. The batter did seem weird, somehow. Had to use my hands to make sure it went round the base of the tin. Smells good though!

kerryannb's picture

A lovely cake, really easy to make and was very moist. I did add a little milk to the mix as it looked a little dry

aliandmusti's picture

This cake has become one of my all time ultimate favourites as it is so simple to make yet so delicious hot or cold. You could substitute raspberries with blackberries, cherries or even chocolate! Never fails to deliver, love it!


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