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
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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 (518)

nance1's picture

Delicious very easy to
make and you can be versatile with the fruit

karleyneill's picture

made this cake as I had bought a lot of ground almonds in Portugal. Lovely and moist. I had no flaked almonds so I covered the top with demera sugar before baking which gave it a struesel effect!

espelho's picture

Would this recipe work with Plums as well? need to give this one a go this weekend! :)

alfiemax's picture

The cake was delicious. Think I will try soaking the raspberries in cointreau for a while before using them or lemon zest to the sponge mix. The cake was moist and so easy to make.

sweeena's picture

I made this with blackcurrents instead and was really good!
Really moist and is so easy to make!!!

flossieb79's picture

Can I count the raspberries as one of my 5 a day (pleeeease? - that way can eat more of this yummy cake)

catkinson1's picture

Made this cake and will say really deelish! Used it for a pudding with ice cream and then later over weekend with a cup of tea. Will definitely be making this one again - and some disappeared from the cake tin!!!!

clarebonham's picture

This is a great cake. So easy to make and all the family loved it. It's best served warm, but still lovely the next day. I think a blob of clotted cream would go perfectly! I will definately make it again soon.

padraig1934's picture

there's no need to go through all that nonsense about lining/greasing etc. You can buy packs of liners for both round tins and loaf tins from Lakeland.co.uk. or any of their branches. They're even reusable and no washing up.

padraig1934's picture

There is no need to go through all that nonsense about lining,greasing etc. You can buy liners for all shapes of tins from Lakeland and others. They are even reusable, and no washing up.

joan8415's picture

I made this cake because it looked so good. It was just so quick to make, and tasted just fantastic. My work colleges have told me that I can make this any time I like, and as often as I can!!
Next time I will add a little almond essence to see how that works.

jocjoc's picture

Totally scrumptious and suprising light - My husband and I devoured half of this after dinner!!! I used about 120g raspberries and drizzled icing over the top - yum. Next time I'll make 2 and freeze one as I can see this cake making many appearances in our house.

bagpuss1970's picture

I made this last weekend then decided to make another to take to a friend's BBQ party. It was amazingly easy to make (chuck everything in a bowl and use hand mixer to blend) and tasted fantastic. Had no raspberries for the second one so used redcurrants and blackcurrants instead, which I think made it even better!

jaynebrown373's picture

I used to love to bake - have n't done it for quite a while. So last Saturday morning I made this cake, everyone loved it. It was eaten warm with cornish ice cream and cold with cream. Although when I put it in the tin it looked like a disaster!! It looked just like the picture when I finished it.

catrionakitson's picture

This is the yummiest cake! Very easy to make, I substituted almond extract for the vanilla as I didn't think the vanilla went with ground almonds ( personal opinion ) and it is just so good.
Will make two next time & freeze one.

alisonegar's picture

I have an allergy to egg yolk so made it with 3 egg whites instead. It came out lovely, tasted great and even looked like the picture in the magazine. It didn't last long in our house and there are only 2 of us.

sunset123's picture

Made this cake last night has we have people coming for dinner tonight. I thought I would just have a very small peice...Well I had two large peices and now not eough. So I have to make another one today.Yummy now I can eat more. Very easy to make and taste great. Will be putting weight on again at weight watchers. Ann

jabbsey54's picture

So easy to make. I used home grown raspberries out of the freezer, allow a little longer for cooking due to extra liquid. Gorgeous, will definitely bake again.

eabronte's picture

Received my Good Food mag and had all the ingredients made cake went for a long walk with the dog had a piece of cake with my friend who had to have the receipe Best cake ever! I have made it 3 times already and I think she has made it more! So quick ans ssoooooo delicious

andrealofts's picture

After reading all the comments from others, I also 'tweaked' this recipe. I don't like raspberries so used blueberries, and replaced the vanilla with almond essence. I cooked it in my (850 watt) microwave oven for 5mins 30 secs. This is really delicious, quick and easy and I will definitely make it again with other fruit and spices, perhaps apple and cinnamon, or pears, or...almost anything!


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