Raspberry & almond traybake

Raspberry & almond traybake

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(17 ratings)

Ready in 1¼-1½ hours


Cuts into 16-24 slices
One mixture all whizzed in the food processor makes the base and topping for this bake

Nutrition and extra info

  • Freezable

Nutrition: per slice (of 24)

  • kcal179
  • fat10g
  • saturates6g
  • carbs21g
  • sugars12g
  • fibre1g
  • protein3g
  • salt0.3g
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  • 250g self-raising flour
  • 50g ground almonds
  • 200g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g golden granulated sugar
  • 50g desiccated coconut
  • 2 medium eggs



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

  • 350-450g/12oz-1lb fresh or frozen raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed – or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly – or mix with a wooden spoon. It doesn’t need to be very smooth.

  2. Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

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Comments (23)

lillie1967's picture

Was looking for a quick and easy recipe for a traybake using up some raspberries from my garden and found this! Didn't quite have enough butter (used stork alongside) and didn't quite have enough sugar either but this was lucky as the recipe's sugar content was excessive...The coconut was a nice addition and the finished cake was really very nice - I only cooked it for 40 mins in total and this was enough - if I had cooked it longer it would have been too brown. Husband approved and scoffed a load as did son number 1...success!

danielasimpson's picture

Really nice and so easy to make. Will definatelly make again, have loads of raspberries in the garden & will try with strawberries, blackberries and cherries too as have those too! Great find... :-)

catstring's picture

Light, spongy and delicious! Cooked in more like 30 minutes though. Used frozen raspberries but keen to try out other frozen fruit too!

Ninja-Nutmeg's picture

Really easy recipe and an absolutely delicious tray bake :) it is a very thick mixture but the sponge isn't too dense once baked. I used extra ground almonds instead of coconut and added flakes almonds for the crumble mix which worked really well. Definitely add the crumble mix to the top, its a great addition!

arabella8's picture

These are lovely and mega-easy as all made in the food processor (apart from mixing some with the coconut). Kids and adults all loved them in fact they are very moreish and I tend to cut them into smaller pieces than the recipe says - and then have 2 with tea or coffee. Definitely recommend.

rocococo's picture

This was so easy to make and so delicious that I ended up eating 2x the portion that I should have! Cant wait to make another one but this time a black cherry one!

ayeishaa's picture

These look soo delicious! I will try them soon!

I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

kirkby1012's picture

Very easy to make and tasty. We had this still slightly warm with custard, and ate the leftovers cold. Very versatile and will definitely be making again.

buddy1's picture

I made this with almonds and extra coconut but less sugar and it was perfect, so says my husband as he eats two slices a day!!!!

janeyjane's picture

Made this minus the coconut (not a fan), It disappeared in a couple of days!!! Certainly will be made again.

kintburycook's picture

Whoops, forgot to rate too - where is my head today!

kintburycook's picture

Just an amendment to the above, I did cook for the specified time of 45 mins for the first stage, not 30 minutes as I typed in for some strange reason! Paula

kintburycook's picture

I didn't have any golden granulated sugar, so used golden caster sugar, but only 200g - the cake itself was sweet enough, but some of the raspberries on top were a bit tart (my bad luck) so a sprinkling of icing sugar was definitely needed. Next time, I would put all the raspberries in the sponge mix. My sponge mix was very dense, and only made a thin layer on my traybake (I used a foil disposable one, but with the exact dimensions). It only rose to the top of the traybake (i.e. 3 cms). It took the specified time (30 mins) for the first stage, but I had to double the second stage cooking time until the cake was firm in the centre (it was firm at the edges at 15 mins). Pleasant enough cake resulted though. Not my favourite cake, but it was very straightforward to make, so would make it again.

racheladams82's picture

did not bother with coconut-we r not a fan.Used more almonds instead.

This is delicious! and very easy

missymarmite's picture

Wanted something a bit more school canteen so used a layer of jam beneath the coconut instead of raspberries and just used 200g of sugar.

Also found it only needed 45 mins total, really yummy though - hit my jammy coconut craving!

joanna_raeside's picture

Nice, quick, easy recipe. Pretty sweet but great if that's what you like!

mammasmith's picture

gorgeous, used raspberries out of garden, put them all in at same time. Very delicious, will make again very shortly as first one disappeared immediately!

eleanormayo's picture

I changed this quite alot (whoops!), I substituted the coconut for almonds and used a defrosted bag of mixed berries, which I put all on in one layer and then sprinkled over the 85g of almond/butter/floury crumbs. I only baked for about 45 mins as it was turning very golden and the end result is lovely and moist.

domestic_princess's picture

it was yummy, I made it with blueberries and reduced the sugar content, but it was still too sweet. It still tasted really nice and buttery, would make again but with even lesss sugar

jessicafox's picture

this was gorgeous! it went in 2 days!
I added strawberries, raisins and a few extra nuts
Will be making it again!!!


Questions (1)

Chaith's picture

I made this the other week and it was super easy and tasted great! I'm just wondering if it would be OK to freeze once cooked as I want to make it again but don't have time to make it a day or 2 before needing it?

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