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 (517)

msjuliaelizabeth's picture

Loved it! So easy to make and the boyf was v impressed!

elizabethedwards's picture

Loved It !!!!!!!! Made it for my husband and two daughter who devouired it! Took what was left round to next door as was so proud - yummy yummy!

mariealice's picture

I baked this last Tuesday. I had been eyeballing this recipe since the issue it was in fell through my mail slot! When I went to put it into the oven, my oven was broken. :-( I did not want to waste what looked to be a delicious cake and so I dashed off to the store and picked up a convection/microwave/grill combi oven, which I had been thinking about buying anyways. Despite having had to sit for a full hour and a half before being baked, it turned out lovely. This is definitely one of my favourite cakes. I even blogged about it on "The English Kitchen." If you'd like to see the delicious pictures I took of it, go and have a peek!

laine2cook's picture

I baked this on Sunday, had to bake a second one on Tuesday, the family loved it! When making it on Tuesday I did not have enough raspberries so I added some blobs of jam amonst the few raspberries I had. It worked well.

joannaabfab's picture

Already made this cake twice for 2 special occassions!! Its so easy and everyone loves it. Served warm it is heavenly. I would make one every week except I am on a diet! Best summer cake ever......

tayl0005's picture

This cake is so easy to make and is delicious. I used almond essence instead of vanilla. Made it again for a meeting at work and it sure did impress. Have passed this recipe on. Thank you.

emmalebreton's picture

This is a really easy but very delicious cake. I made it with apricots instead of raspberries, and it was very tasty.

readinc's picture

made to take to a bbq and my husband complained as he didn't get any, he wasn't quick enough

uladurston's picture

Thanks Anna I was looking for a cake or recipe to use last year's raspberries up - I'm glad you tried it first, I shall make it tomorrow.

Heatherch's picture

This cake is just superb. Eat it as pud with some creme fraiche or on it's own with a cup of tea - either way it doesn't hang around for long. Really easy to make and so tasty.

peebeeh's picture

Have made it twice now and it's a star!

elaines's picture

Very easy and really delicious. Love the combination of almonds and raspberries.

barney123's picture

Added some almond extract instead of vanilla. V good.

barney123's picture

This recipe went down a storm after a recent bbq. Five different puddings were put down on the table and this one disappeared first (shortly followed by flourless chocolate cake). Will be making this again and again.

melanieday's picture

This recipie is really easy to make. There didnt look like there was enough cake mixture to spread half on the bottom of the tin, and then half over the top of the raspberries. But I spreaded it and it all worked out ok in the oven.

The cake tasted really moist and I am taking it to work as part of my birthday buns.

woozle's picture

This is one of the best cakes I've made with fresh soft fruit. The raspberries gave a really nice tartness to the sweet almond flavour. The combination really works and was enjoyed by everyone who tried it. :)

ebeernink's picture

I baked this one with blueberries for a charity cake sale and it was the first one to get sold (of all of the cakes there). Since I didn't get to taste it, I have no idea if it is any good though ;-) but after reading the comments here I don't think that is a problem at all. I'll just have to make it again for myself. What a chore...

jykseo's picture

I've already baked this twice and people just LOVE it. This evening I baked it for 3 adults and 2 toddlers and it's already all gone. This is probably the BEST cake recipe I've ever had - so delicious and super easy. BBC Good Food never disappoints me!

jamw30's picture

Tried this recipe at the weekend and it turned out great! Supprisingly light given that it was an all in one method!

craftyliz's picture

Very easy to make, so far have made it twice. My husband and son both enjoyed and it went down well at the WI.


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