Raspberry Bakewell cake

Raspberry Bakewell cake

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(388 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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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.
24th Aug, 2016
One of the easiest cakes I've made and absolutely gorgeous. I'm sure it would work well with other fruits, am hoping to try it with plums.
30th Jul, 2016
This was so easy to make and delicious. I threw some oats into the mixture to make it more flapjack-like in flavour and also sprinkled oats on top instead of flaked almonds and it was delicious. I also added a thin layer of raspberry jam before the raspberries to make it more like a bakewell
29th Jul, 2016
A very definite favourite! Like others, I've added almond extract for extra flavour and also a tablespoon or so of milk hasn't done any harm to soften the mixture. Blueberries work well as an alternative. I've also made it successfully with gluten free flour, as the ground almonds make for a slightly coarser texture anyway.
Bangla Recipe
27th Mar, 2016
so nice recipe.. and looking yummy too...
13th Feb, 2016
Nice recipe, can burn quite quickly so best to keep an eye on it. You could use other berries or dollops of jam.
3rd Feb, 2016
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.
10th Dec, 2015
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 :)
17th Nov, 2015
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.


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).


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