Raspberry Bakewell cake

Raspberry Bakewell cake

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(445 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 eggs



    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, questions and tips

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LoveBaking747's picture
24th Dec, 2018
Lovely tasting moist cake, rather soft and pudding like instead of light and airy. Tastes moorish eaten with cream. To make the batter a bit more easy to handle I used 100ml light and mild olive oil together with 40g butter instead of the 140g butter as per the recipe. Worked a treat! Almond essence would be a good addition.
Bethia Murray's picture
Bethia Murray
10th Dec, 2018
Fifth time baking this cake this evening. I love it and I’m an amateur baker. I would recommend reading the comments and tips prior to baking for advice as the batter is hard to work with and you need to be prepared! I use my fingers and a spoon to spread the top layer of cake mix over the raspberries, and embed the raspberries a little into the first layer. Tonight I didn’t have enough raspberries so added blueberries as well, will see how that works out! I also add one teaspoon of almond extract as well as the vanilla, and grate a couple of tablespoons of marzipan into the mix. As well as more flaked almonds on top. 45-50 mins in the oven (fan 160) works perfectly for me. Just make sure your oven is sufficiently preheated.
5th Oct, 2018
Such a simple recipe but fabulous - I added almond essence rather than vanilla essence for an extra almondy taste.
11th Sep, 2018
So tasty and so simple.
Mary Q
24th Aug, 2018
Fabulous!! Made it last night for work colleagues today. It was gone by mid- morning. Made it again this evening for family lunch tomorrow. So easy - followed recipe to a T except added 15 mins to cooking time. My oven is very hot but this cake was not cooked at the 50 min mark. Defo needs 60-65 mins at 160c in my oven Look forward to trying this with blueberries / tinned pears and whatever else comes to mind !! Enjoy.
14th Aug, 2018
It was delicious! Like someone suggested I added grated marzipan and it tastes like a shop bought cake. Don't worry if the batter doesn't look enough, I spread thinly both top and bottom and that makes raspberry in the middle look stand out when out the oven.
12th Aug, 2018
I made this yesterday for the first time. I halved the quantity and divided the mixture between four muffin cases, which worked perfectly. They took about 30 minutes to bake and are soooooo delicious! Amazingly quick to make too - they were in the oven in less than 10 minutes. Will definitely make again... and again!
sarah o'neil's picture
sarah o'neil
5th Aug, 2018
This is such a brilliant recipe, very quick and easy and my husband said it was the best cake I have ever made, and I've made quite a few! I used frozen raspberries straight from the freezer and I also added 2-3 tablespoons of grated marzipan to the cake mix which added moisture and delicious flavour. Highly recommended!
24th Jun, 2018
Really delicious cake, I was a bit nervous as the method was unlike any cake I had made before (I don't make cakes terribly often), but I went with it and had a little faith and it paid off. The batter IS very stiff, and you want to use a silicone spatula and get every last morsel out of the processor bowl and off the blades. Putting the upper layer of batter on top of the raspberries is the only faff in the recipe, but I used a combination of fingers and 2 spatulas (or should that be spatulae?) for this bit, and realised that you have to be a bit assertive and not too mimsy to get it evenly distributed. Also, don't worry if you can see raspberries through the batter because it rises up, and it doesn't even matter if raspberries get a bit squashed or moved in the spreading process, as long as they are vaguely evenly distributed across the cake. I took the advice of the comments section and used 1tsp vanilla extract, and 1tsp almond extract, and I feel that the recipe does need it. I served this at the end of a light Summer supper with lashings of clotted cream, which I felt was the perfect accompaniment and made it taste like an afternoon tea in one mouthful. Will definitely be making this again.
9th Jun, 2018
Super easy and quick. It was a complete success! Also backed a gluten free version and it was fantastic!


9th Jul, 2018
Any idea of oven temp. and cooking time for this, if I increase quantities by 1/3 and cook in a 9in tin?
3rd Oct, 2017
I would like to serve this cake warm with ice cream. Once its made and cooled, is it possible to warm it through in the microwave to serve as dessert?
goodfoodteam's picture
6th Oct, 2017
Thanks for your question. Yes, absolutely! We'd recommend warming for a short period, adding the final sprinkle of icing sugar afterwards for effect.
11th Aug, 2017
A quick question, l only have a 20cm Victoria sponge tin, if l line the bottom of the tin with parchment paper, do you think all the ingredients will go into the tin and bake ok?
12th Aug, 2017
Hi spagirl, someone asked a similar question back in 2013 and the team replied that provided you lined the whole tin, including sides, you should be able to remove your cake once it has cooled.
30th Aug, 2017
Thank you dirtgirl, l tried what you suggested and it turned out beautifully. Thank you for answering my question.
18th Jul, 2017
Hi, Just wondered if I can make it on a Tuesday and refrigerate for Thursday evening?
goodfoodteam's picture
31st Jul, 2017
Thanks for your question. This type of cake is at its moistest when just baked. However, if you wrap it really well in cling film and put it in an airtight container, it should be fine two days later.
30th Apr, 2017
I followed the recipe exactly and the cake came out quite flat, is this normal? Thanks
goodfoodteam's picture
5th May, 2017
Thanks for your question. As you can see from the recipe picture, this is not a very deep cake. The texture would be denser than a Victoria sandwich for example but still a little springy. If this was the case then no problem. If not, it could be that the cake didn't go into the oven straight away or that the oven wasn't fully up to temperature. We hope that solves the mystery and that you were able to enjoy your cake either way.


VetBakes's picture
5th Jul, 2017
This recipe can also be used to make cupcakes-in my experience it makes exactly 12. I keep everything the same other than adding 1/2tsp of baking powder and 1tsp almond extract. They bake in the oven at the same temperature but mine are always done in 35minutes-delicious!
25th Sep, 2016
I used 1/2 ground almonds and 1/2 walnut and sprinkled White chocolate chips on top instead of almonds. Delicious variety
27th Apr, 2016
Made this lots of times but last might thought I'd ring the changes. I substituted dessicated coconut for the ground almonds and blueberries for the raspberries. It's a good cake. It needed a dollop of milk to loosen the mixture a bit but that was the only other extra thing.
14th Sep, 2013
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
26th Aug, 2013
- 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!
12th Jul, 2013
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