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 (519)

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

jaywalker's picture

When I made this recipie I didnt have almonds of any kind...so I used desicated coconut.......and I exchanged the butter for 150ml of sunflower oil.
I nearly got mugged for the finished product! Went down a storm!
Am having to make it again this week...and i now have almonds....so i will try one with almonds........and one with coconut.

anetak1980's picture

Love the cake! So easy to make and so tasty!

xanthopoulou's picture

great cake!!! i used all sorts of berrries(frozen), only lasted for a couple of hours. I ll do it again wirh fresh berries

allidunn's picture

Absolutely gorgeous!! Had our first slice as it was still warm with some pouring cream! Delicious!! I agree, a spoon of almond essence. So easy to make - I made it in my food mixer and used frozen raspberries, much cheaper and just as good!!

mrsmojos's picture

Delightful, delicious recipe - easy to make but an impressive taste!

petrastone's picture

I love this recipe, I've made it a few times and always goes down a storm. Last time I bought it to a friends dinner party and was begged to pop home and make another one as it was eaten in about 5 seconds flat!

I have substituted the raspberries with blueberries or blackberries or a mix of all three whatever is available. I've also used slightly more ground almonds and less flour which makes it lovely and gooey, oh and at least 3 tablespoons of flaked almonds.

jsuddaby's picture

I served it warm with a raspberry coulis and a dollop of soured cream. Guests loved it. I am making it again today .so quick and easy

jsuddaby's picture

I served it warm with a raspberry coulis and a dollop of soured cream. Guests loved it. I am making it again today .so quick and easy

outerskin1973's picture

Delicious and very easy to make.

Ladyratatouille's picture

No wonder this recipe gets top mark, it is really that good and that easy! I was worried at first as the batter was really stiff and very difficult to spread in the tin especially for the top layer. But it turned out perfectly. I added almond essence to and cooked it in a tray, which made perfect little square portions. Will make again.


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