Raspberry Bakewell cake

Raspberry Bakewell cake

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(332 ratings)


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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level



Serves 8

This simple almondy cake is a great way of using up pick-your-own raspberries

Nutrition and extra info

Additional info

  • Freezable
Nutrition info




  • 140g ground almonds
  • 140g butter, softened
  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberries
  • 2 tbsp flaked almonds
  • icing sugar, to serve

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  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.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

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thepurplechef's picture

I think I'll do what mrscoyne did next time - adding the ingredients one by one. The batter did seem weird, somehow. Had to use my hands to make sure it went round the base of the tin. Smells good though!

kerryannb's picture

A lovely cake, really easy to make and was very moist. I did add a little milk to the mix as it looked a little dry

aliandmusti's picture

This cake has become one of my all time ultimate favourites as it is so simple to make yet so delicious hot or cold. You could substitute raspberries with blackberries, cherries or even chocolate! Never fails to deliver, love it!

stonec0ld's picture

I made this for the Macmillan coffee morning at work today and it went down a storm!! I followed the recipe to the letter, although I only used 175g of raspberries as that was the only sized pack in the supermarket, but it was more than enough. The cake wasn't dry and tasted fantastic. I'll definitely be making it again

ktwatson_lancs's picture

Just made this today. Followed instructions to the letter. Cake has completely fallen to mush on removal from the tin. V disappointed. Am a seasoned baker and have no idea what happened with this one.

katiegarbie's picture

Made this yesterday and it was so quick and easy. I made a few amendments after reading other comments before I baked it. Like a lot of people I replaced the vanilla extract with almond extract, put in a little less flour, and I also put the oven on 150C(fan) instead of 160C. As well as raspberries I also added blackberries. Came out perfect, exactly like the picture and really moist! Will definitely make it again.

textilelou's picture

Great recipe. Made this for a colleague's birthday and it went down a treat with a good cuppa. Added a few blueberries as well, as didn't have enough raspberries :)

JuRodrigues's picture

Easy and delicious! This recipe is a must do! Perfect for a tea party, a friendly afternoon or even as a birth cake, as I did.

rosedotgo's picture
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Delicious pudding. I used 250g of defrosted blueberries. Looked great with a thick fruit layer in the middle and tasted superb. Used hand mixer, and treated it like any other sponge. I did add a bit of milk to loosen the mix. Very happy.

mrscoyne's picture
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I made this today but changed it slightly. After reading some of the comments regarding the cake not being light in texture, i opted to add and mix each ingredient at a time; starting by creaming the butter and sugar together, followed by eggs, ground almonds and flour. I used almond extract instead of vanilla and added 1 tbsp of milk to loosen the mixture. I found this help to spread both layers of the mixture into the tin using the back of a spoon. The cake tasted amazing and was light and moist.

Nico_cook's picture
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Quick, delicious and really impressive! My friends liked it... and asked me to bake another one really soon! Take care about baking time though, that can turn dry really quickly (I made this mistake for my first try).

wallyfrenchchef's picture

Tasty delicious, truly amazing. Though I made it into muffins so were a little dry for some tastes I think. Next time I'll try find a suitable cake tin. Think this is going to become a stable. Quick impressive desert :)

auntie mo's picture

just baked again (3rd time) and this time it stayed at home (previously been taken to work for birthday cakes) and it got the thumbs up and "more please" from the visitors. Now that the Scottish raspberries have become plentiful at the corner grocery shop, there could be some more made. Lovely cake, very easy to make. You sorta think that you'll not have enough mixture to spread over the top, but as long as you take your time and spoon bits around, it does cover the luscious raspberries.

abic's picture

Very nice, basic cake. Used raspberries from the garden and was a good way to use them up. Was a little drier than I'd hoped, but easy and tasty. The raspberries stayed in the middle of the cake, which was good - fruit often sinks to the bottom!

adinarc's picture

Very, very good. It did not raise much but still yummi. I could not find self rising flour so i used normal flour and baking powder but I am not sure I got the ratio right.

rukan's picture

yum , i made this cake but used plums rather than using raspberries but can i use something else than almond for a allergy free result. thank you

lesleyviggers's picture

Hi Rukan, I have made this many times using semolina instead of ground almonds, you;ll never know the difference. Good luck

cfrickers's picture
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Amazing cake! Substituted strawberries and came out delicious!

moirashaw1's picture

Wonderful cake! Added almond essence rather than vanilla essence. Served with raspberry coulis. Delicious warm or at room temperature. Will make again and again

bluevalkyrie's picture
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I made this as a birthday cake for my father, and he really liked it. This is a very forgiving recipe - I had to go out unexpectedly just after I had poured the mixture into the tin. I put it in the fridge and then baked it from chilled 4 hours later - and it still turned out really well, and looked very appealing too.

The only thing I might try is to dredge the raspberries in some icing sugar, as they're pretty soggy in the cake, but that may be because of my unorthodox timing!