Raspberry Bakewell cake

Raspberry Bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(390 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
13th Nov, 2011
Forgot to rate... a definite 5 stars!!!would give 10 out of 10 if possible!!!!
13th Nov, 2011
Have made this twice now, once as cake and second time 6 separate tart tins(wanted to impress my dinner party guests!!! reduced the cooking time to 30/35 mins) My guests were lost for words to describe how good it tasted!!! Its so easy to make but like all other comments can be bit difficult spreading the mixture. Don't her put off by this even if it looks messy, as it will still look just like the picture in the end. Served with vanilla bean ice cream and a little raspberry coulis its heaven on a plate, can't recommend enough!!!!
1st Nov, 2011
A wonderful cake that has never failed to impress on the many occasions i have made it :) cant recommend it highly enough :)
24th Oct, 2011
This works with jam as well, it doesn't rise quite as much but its still really yummy.
19th Oct, 2011
Fantastic recipe. It never fails to impress
12th Oct, 2011
YUM YUM YUM...lovely and moist. .....good keeping qualities. I made this "on the spur of the moment", so didn't have all the ingredients to hand........ added small blobs of seedless raspberry jam instead of the fresh raspberries, and substituted a couple of table spoons of the ground almonds with dry semolina and almond essence...(handy thrift tip!) I doubled the recipe, used the same sized tin, covered with greaseproof paper to stop burning on top, the cake baked evenly and well. My son & I have decided to bake one for Christmas this year...adding small balls of marzipan.......mmmmm can't wait!
1st Oct, 2011
this cake is absolutely fantastic, the sky-high ratings are well deserved! i made it for a barbecue at some friends' place and, since i wasn't sure whether everyone liked raspberries, i decided to play safe and use 200g glace cherries instead (rinsed well, halved and coated in flour to prevent them sinking). the result was delicious, an absolute hit - i got so many praises i almost felt embarrassed :) i mixed it by hand and it was dead easy to make. i mixed butter and sugar first until creamy, then added vanilla extract and eggs and finally folded in flour and ground almonds. will definitely make again and again.
25th Sep, 2011
I substitued the rapsberries for blackberries recently - lovely results
21st Sep, 2011
Wish I could rate this a hundred stars!!! One of the best recipes for cakes I have ever come across. So easy to make. Tastes beyond description, words fail me. Love this cake so much, and I enjoy making it as well. Looks pretty as well. Made one for work, and it went very quickly. I follow recipe exactly, leave in oven an extra five minutes or so, and it comes out perfect.
betty1975's picture
17th Sep, 2011
Yummy although mine was slightly soggy in centre. Might have needed to be done longer at lower heat perhaps.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.