Raspberry Bakewell cake

Raspberry Bakewell cake

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(367 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

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  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 (509)

wallyfrenchchef's picture

Tasty delicious, truly amazing. Though I made it into muffins so were a little dry for some tastes I think. Next time I'll try find a suitable cake tin. Think this is going to become a stable. Quick impressive desert :)

auntie mo's picture

just baked again (3rd time) and this time it stayed at home (previously been taken to work for birthday cakes) and it got the thumbs up and "more please" from the visitors. Now that the Scottish raspberries have become plentiful at the corner grocery shop, there could be some more made. Lovely cake, very easy to make. You sorta think that you'll not have enough mixture to spread over the top, but as long as you take your time and spoon bits around, it does cover the luscious raspberries.

abic's picture

Very nice, basic cake. Used raspberries from the garden and was a good way to use them up. Was a little drier than I'd hoped, but easy and tasty. The raspberries stayed in the middle of the cake, which was good - fruit often sinks to the bottom!

adinarc's picture

Very, very good. It did not raise much but still yummi. I could not find self rising flour so i used normal flour and baking powder but I am not sure I got the ratio right.

rukan's picture

yum , i made this cake but used plums rather than using raspberries but can i use something else than almond for a allergy free result. thank you

lesleyviggers's picture

Hi Rukan, I have made this many times using semolina instead of ground almonds, you;ll never know the difference. Good luck

cfrickers's picture

Amazing cake! Substituted strawberries and came out delicious!

moirashaw1's picture

Wonderful cake! Added almond essence rather than vanilla essence. Served with raspberry coulis. Delicious warm or at room temperature. Will make again and again

bluevalkyrie's picture

I made this as a birthday cake for my father, and he really liked it. This is a very forgiving recipe - I had to go out unexpectedly just after I had poured the mixture into the tin. I put it in the fridge and then baked it from chilled 4 hours later - and it still turned out really well, and looked very appealing too.

The only thing I might try is to dredge the raspberries in some icing sugar, as they're pretty soggy in the cake, but that may be because of my unorthodox timing!

traceyrennie's picture

I made this and it was gone in 2 days. I also added a few blobs of raspberry jam as my hubby has a very sweet tooth. Delicious with cream, ice-cream and especially custard.

Gingercat2's picture

Great cake, easy to make and eaten in double quick time! I used defrosted. Frozen raspberries which worked well.

chunixyiwa's picture

This is an easy recipe using healthy ingredients which turns out well and goes down a treat.

kaffp74's picture

A glorious cake - almond hit is often required in our household and this was perfect! Enjoyed as afternoon tea.

raven's picture

I have just made this and it tastes delicious, but it wasn't quite cooked in the middle after 50 mins at 160 in my fan oven, so I guess it would have needed about 10 mins longer. Used a mixture of raspberries and blueberries. Nice eaten warm, would make a good dessert with some creme fraiche.

toizy86's picture

I was looking for a hassle free pudding to make as i was having people round and thought i'd give this a go as i had the almond powder to use up.
I didn't have any fresh fruit so used a mix of berries from the freezer which i left to defrost for about 15 mins beforehand.
I turned out really well,looked good,and was very tasty.It doesn't feel to "evil" either as it is filled with fruit!
A good cake,will definetely be making again!

rileywoo's picture

Delicious and so easy to make. It's now one of my favourites.

sandradd's picture

Yum yum and YUM - I made this last week for dessert for St Georges Day. I adapted it slightly - as in - had to used drained tinned raspberries - my local shops all sold out of fresh - I used Almond extract (2tsps) and finally just before it went in the oven I gave it a very fine even sprinkling of demerera sugar. The flavour and texture were divine and it didn't last until the next day - all eaten with gusto - cooking time was perfect. It was so good it's on the menu again this week and with tinned raspberries again (for economy ). Thank You BBCGF

amy_prima26's picture

Fantastic cake

donnagriffiths110's picture

Absolutely delicious and extremely easy to make. The whole cake varnished within the day, even the kids loved it. The tartness from the raspberries is a perfect contrast to the sweet almond base.

bake13's picture

Lovely cake!
Absolutely delicious! Yum!!!
Would definitely recommend!
I'd suggest that when you blitz the ingredients you should cream the butter first and then add all the ingredients afterwards.
I did the first batch as instructed but it was really thick and no wear near enough so did another batch this time creamed the butter first that time it was a lot creamier and more moist, Definitely double this but otherwise fabulous!
Also I used frozen raspberries! A lot cheaper and still delicious!s


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