Raspberry Bakewell cake

Raspberry Bakewell cake

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(422 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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1st Feb, 2018
Made this again this morning using frozen raspberries from our garden. Easy to make and tastes delicious, works every time.
21st Jan, 2018
Really delicious. I live in a very dry climate so had to add a couple of tablespoons of milk to thin the mix a little bit. I also followed other suggestions and added almond extract rather than vanilla. Have already made it twice!
6th Nov, 2017
I’ve made this several times now and it’s always a big hit. I add almond extract in place of the vanilla and always use Tesco frozen raspberries. The frozen raspberries work perfectly, don’t need any extra cooking time and are less expensive than fresh.
17th Oct, 2017
I bake this cake regularly and change the filling depending on what I can get hold of in the supermarket. Last week I roasted some nectarines in honey first (I peeled and cut them up after roasting) and tonight I’m in a rush so I’ve simply emptied a tin of pie filling cherries in the middle (picking them out of the sauce but not rinsing). I mix the ingredients with a wooden spoon first as I use a hand mixer to blitz it all together. Don’t worry if you can’t cover all the fruit when you dollop the top on it spreads out as it rises and it’s supposed to have a fairly rustic look. Delicious, easy to adapt to suit your taste and easy.
19th Sep, 2017
So easy and delicious. This time round it was a gift for a friend, so I drizzled it with very thin pale pink icing and dotted with raspberries and pink geranium petals - looked lovely!
17th Aug, 2017
This turned out really well - very quick and easy to make! My tip would be to use almond extract instead of the vanilla for extra taste.
fayfumbs's picture
15th Aug, 2017
Extremely easy and very tasty.
12th Aug, 2017
I made yet another version of this cake today using blueberry pie filling and a long loose bottom tart tin that I lined throughout. I cooked it at 180c but only for 40mins and it turned out beautiful. Will be having it with Mascarpone icecream tomorrow that I also got from this site.
10th Aug, 2017
A beautiful dead easy recipe. I used half a large tin of Cherry pie filling ( as would need a 2nd mortgage to afford raspberries here) I also added an extra splodge of vanilla bean paste and baked for stated time. Turned out perfect and shared cake with friend. After reading comments from others, I used food grade plastic gloves to spread mixture in pan and it certainly simplified the process. I would like to thank all those that add helpful hints to their review. We had the cake warm with vanilla icecream for dessert tonight. Will definitely be making this again using other pie fillings.
9th Aug, 2017
Love this recipe! Made it time and time again and everyone loves it. So quick to make.


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.
15th Jun, 2015
Is this recipe suitable for freezing?


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