Raspberry Bakewell cake

Raspberry Bakewell cake

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(383 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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22nd Apr, 2017
Made for a charity bake sale, very easy and went down a treat! Can't recommend enough!
12th Feb, 2017
I love this really easy cake. It is always reliable. I used a mixture of frozen raspberries and blueberries today. Served with custard for Sunday lunch. Delicious.
3rd Feb, 2017
Love making this recipe. So easy to make
7th Jan, 2017
Love this recipe fairly easy as said don't be deterred by batter thickness. Will make again have tried Raspberry and Blackberries
28th Nov, 2016
This was very tasty, and went down very well indeed with my friends. Don't be deterred by the thickness of the batter - it's supposed to be like that. Will certainly be making again.
19th Oct, 2016
Delicious! Loved by all my family. I added the raspberry jam also. Will be making this again and again...
Clairo Hamer's picture
Clairo Hamer
13th Oct, 2016
I've made this cake several times now and it never disappoints. I've also made it with blueberries when I couldn't find raspberries in the supermarket. It's good with custard too.
28th Sep, 2016
Have made this twice so quick & easy to make , the second one I made I did a mixture of Blackberries & Raspberry which was yummy also :)
23rd Sep, 2016
Perfect, so simple and quick. I make it often.
8th Sep, 2016
This wasn't great for me unfortunately... The upper half of the cake ended up over-done and the bottom was soggy from the moisture in the raspberries.


15th Jun, 2015
Is this recipe suitable for freezing?
goodfoodteam's picture
16th Jul, 2015
Hi there, thanks for your question – this recipe is absolutely fine to freeze. 
14th Jun, 2015
Hi. Is this recipe for raspberry bake well cake suitable for freezing? Thanks
3rd Apr, 2015
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
20th Apr, 2015
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.
26th Jun, 2014
Having put this in the oven - how do I know when its cooked - skewer is still wet after 50 mins
goodfoodteam's picture
7th Jul, 2014
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.
16th Aug, 2013
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
7th Jul, 2014
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.
19th Aug, 2013
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).
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