Raspberry Bakewell cake

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (518)

lapinpatricia's picture

This is a great cake. Not only is it very easy to make but it comes out of the oven looking just as pretty as in the picture and it tastes delicious. It lasted barely 24 hours in our family of 4: perfect at any time of the day and night.

spike6400's picture

What a gorgeous cake and so easy to make. I used Raspberries and Strawberries - Yummy!!! Took longer to cook than recipie suggested but well worth the wait.

scruffyherbert's picture

For once I followed the recipe exactly, and for once it looked just like the picture!!

This is a really fabulous moist cake, I mad it for my son's 3rd birthday party and everyone hoovered it up!


cazzawatto's picture

Absolutely lovely and really easy to make as you just bung it in a food processor - Simples!!

teachuk1's picture

Easy cake to make. I doubled the recipe but it looked like the picture but bigger. Next time i am going to add some Almond Essence to give it an even more almondy flavour. Everyone went back for more so I think we can safekt say that it is yet another good food magazine success.

jrawlinson's picture

Wonderful cake - and so easy - I made it with some darkplums that we had ready from the garden - they went so well with the almondy cake. But such an easy recipe and tastes lovely.

jld012007's picture

Very good cake - colleagues loved it! I added half a teaspoon of almond essence, and next time might up that to a full teaspoon just to boost the flavour a bit.

abbie123's picture

made mine with strawberries, absolutly brill. tried lining the tin but gave up it was too fiddly, greased it well and there was no problems. Will definatly make it again.

risingcake's picture

Lovely cake just looks the same as the picture, kept the recipe the same but i think most fruit would be o.k

athene9's picture

Just made this with preserved Morello cherries instead of raspberries. It is lovely and moist and so easy to make. Next time, and there will very definitely be a next time, will make it with a sharper fruit or use less sugar as I like my cakes less sweet. I also did not have flaked almonds and did not sprinkle with icing sugar. Overall, double thumbs up for a delicious and easy dessert. Thanks!

rmellor18's picture

This cake is gorgeous- really moreish. I think it would work well with plums or cherries too. Would work as a pudding if served with cream or custard. Yum!

traceyd's picture

This cake was beautiful, it didn't last long! Will definately make it again, going to try it with blueberries next time.

monsen's picture

This recipe was also an unanimous success in my fmily. Thank you so much!

heath200's picture

Very good and easy to make, I used an electric whisk rather than a food processor - thought it would put more air in the mixture!

geraldines's picture

Delicious and moist. I have a mini muffin tray and will make bite-sized portions next time using that to try and make it last longer!

hollie11's picture

My husband and I love this cake so much that I make it everyweek. Looking forward to using blackberries when I pick them from the hedgerow.

cheflett's picture

made this cake for sunday lunch with family and it went down a treat.

faeemma's picture

This is the second time I have made this cake,I am confident that my daughterinlaw, her father and my grandchildren will love it for dessert this evening.

annhill's picture

I loved this recipe it was so easy and quick to make. I had some friends round and they all enjoyed the cake. I would give this recipe 5stars.

jaynetotty's picture

I made a version of this cake on Saturday for an afternoon tea party. Very quick and easy to make. I decided to use blueberries and experimented with some lavender sugar that I've had in my cupboard. Was a great combination and the cake turned out really well.


Questions (10)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (5)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…