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Raspberry Bakewell cake

Raspberry Bakewell cake

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(364 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 8
This simple almondy cake is a great way of using up pick-your-own raspberries

Nutrition and extra info

  • Freezable

Nutrition

  • kcalories411
  • fat28g
  • saturates10g
  • carbs35g
  • sugars21g
  • fibre3g
  • protein8g
  • salt0.5g
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Ingredients

  • 140g ground almond
  • 140g butter, softened

    Butter

    butt-err

    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

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g raspberry

    Raspberry

    ras-beh-ree

    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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Method

  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, questions and tips

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Comments (507)

Hertscontent's picture

This is a great recipe for a delicious cake! Thank you for all the comments and reviews - the cake mixture is an unusually stiff consistency but as advised, I stuck with it, and all was well! I creamed the butter and sugar first and added the eggs then the rest of the ingredients. The mixture was quite hard to work with so can see why this recipe uses a food processor. I might decrease the sugar slightly as I think that the raspberries really are the star of this recipe. I used a non springform tin which I greased and baselined and it was a well risen cake which turned out of the tin perfectly without losing any of the flaked almonds on the top. It took exactly 50 mins in the oven. Will definitely be making again.

carriebradshaw's picture
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Great recipe.. don't be put off by the fact the batter mix is very thick. I dipped my spoon in hot water to level it off without getting sticky fingers!
I also added almond essence and dollops of raspberry jam dotted in places.
My partner loved it and he said it received rave reviews at work :)

catstring's picture
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Delicious cake! I used frozen raspberries and a drop of almond essence to enhance the flavour. Unfortunately I baked it in a 23-inch cake tin but it turned out rather flat as the mixture did not reach the edges when I spread it around.

debigee1's picture
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I have made this numerous times. It is loved by all the family.

JanWilko's picture
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Really light and totally delicious. So easy to make.

Evie Forster's picture

I discovered your site whilst in England earlier this year. I made a few of the top 20 recipes and they were all terrific. This raspberry cake was as good as it gets, so since being back in Australia I have made it quite a few times. One day I did not have any almond meal, so I used oats that I put thought the food processor. Then added some almond essence. This was heavier, but very good, today I used double the recipe to make a larger cake and filled it with mango. Not quite as good as the berries, but still very good.

annief's picture
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I had a glut of loganberries given to me by a neighbour. This turned out gorgeous, the tartness of the loganberries against the sweetness of the cake was just right. I only used granulated sugar but it still turned out fine. The mixture is a bit stiffer than the usual dropping consistency due to the almonds I guess. I did add a little bit of milk to make it slightly softer, still not dropping off a spoon like normal cake mixture but it turned out perfect.

josephm's picture

This has to be the easiest and gorgeous cake I have ever made and I make this once a month and its gone within two days. One thing mine takes 1hour and 20 mins but soooooo worth it.

hyegin's picture
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I have made this cake lots of times and its always been a success. Have used frozen berries when necessary and even used blueberries if raspberries weren't available. My daughters also make it regularly. A winner.

poptherapy's picture

This recipe was great!! So easy to make with just one bowl - it was moist and delicious!!
I took some photos if anyone would like to see the end result - only thing I would recommend is adding a second layer of raspberries at the top of the cake :)
http://www.poptherapy.com.au/food/raspberry-tea-cake/

64Skidoo's picture
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Absolutely love this recipe! It's so simple to make, it's literally just putting the majority of the ingredients in a bowl, mixing and popping in the oven! I substituted the fresh raspberries for blobs of seedless raspberry jam as we found the raspberries to be too tart for our tastes. It's especially gorgeous served warm, straight out of the oven with double cream, yum! www.64skidoo.co.uk

nattydread's picture
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Really easy and looks just like the picture! I've made this twice now in a week :-)
Took the advice from other postings for my second cake whereby I added 1/2 tsp almond extract and 1/2 tsp vanilla extract. Also I found that the cake was missing the 'jam' element of a bakewell tart. So mixed the raspberries with some seedless raspberry jam.
Part of my regular bakes now me thinks!

HB's picture

So easy to make and absolutely delicious. It's dense and moist with a lovely almond flavour coming through and a kick from the raspberries. Have it with some ice cream for pudding

takia247's picture
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turned out exactly like the picture and tasted fab!! will try this with blueberries next time.

missmain90's picture

Really lovely cake and easy to do.
I followed the ingredients exactly although I changed the method slightly as I don't have a mixer. So I creamed together the butter and sugar, then added the eggs one at a time. Then added the vanilla. Then I sifted the flour in and chucked in the ground almonds and mixed.
As others have said, the mixture does seem a little thick but just go with it.

It turned out really lovely and it got lots of nice comments from my chef O/H. Nice with some vanilla ice cream for some sweetness as my raspberries were quite tart.

patriciaf's picture
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A really easy cake to make and I replaced the raspberries with cranberry sauce which worked really well. I served with extra sauce and cream. It only took 35 mins to cook and I used a pushpan which worked well for me.

rabika's picture

Really easy and delicious cake but next time I will not use the parchment paper on the bottom, my cake fell apart trying to peel it off, so sad. Maybe I don't know how to get the cake out of the pan but it would have just been fine with out the paper. Also I didn't have enough sliced almonds so I just ground up some whole almonds and sprinkled those on top.

dinfr81's picture
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Great recipe, second time baking it I followed some advice from previous comments and added some almond extract, 1 tsp of 1/2 almond 1/2 vanilla. Baked at 170 because I used a 20cm square tin. Try to follow the exact recipe the first time you bake this and then change it to your liking the next time would be my advice for most bake recipes.

craftycooper's picture

Very easy and really tasty.

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Questions (10)

debbiedoo76's picture

Is this recipe suitable for freezing?

goodfoodteam's picture

Hi there, thanks for your question – this recipe is absolutely fine to freeze. 

debbiedoo76's picture

Hi. Is this recipe for raspberry bake well cake suitable for freezing? Thanks

Jum1's picture

Have made this many times, it's delicious. Does anyone know if it can be made with all ground almonds as my daughter has been diagnosed as coeliac. Would they make it a bit greasy?

goodfoodteam's picture

Hi Jum1 thanks for your question. It is likely that using just ground almonds could make it greasy as you suggest. You could try a suitable gluten free self raising flour blend instead - we haven't tested this recipe using gluten free flour so cannot guarantee perfect results. Do let us know how you get on.

jacky50's picture
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Having put this in the oven - how do I know when its cooked - skewer is still wet after 50 mins

goodfoodteam's picture

It sounds like your oven may be the incorrect temperature, you can check this with an oven thermometer, you need to cook it until a skewer comes out clean, thanks.

yingnanzhang2013's picture

hi all, i am just about to make this cake. I dont have a loose bottomed cake tin but a normal round bake tin. Will it be ok? or do i have to use the loose bottomed one as instructed in the recipe? many thanks,

goodfoodteam's picture

Yes a normal cake tin will work but will be slightly more tricky to release so make sure to line with  non-stick parchment and grease also, then invert to release once cool.

Nico_cook's picture
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No, a normal round bake tin will work. Just have parchment paper on the bottom and use a plate so to get your cake out of the tin (in some kinda of upside-down movement).

Tips (3)

katiegarbie's picture

Use almond essence instead of vanilla extract
Use a little less flour
Cook on 10C less than recipe says ( 150C if fan), think it helps to keep cake moist

bradthiele's picture

- I prefer to use plain flour plus 1.5 teaspoons of baking powder
- I also add a teaspoon of almond essence
- this recipe also doubles nicely in a slightly larger cake tin!

lesleyviggers's picture

I make this cake often and sometimes substitute semolina for ground almonds, you'd never know the difference. Gorgeous recipe, have made it a hundred times and it has never let me down

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