Raspberry Bakewell cake

Raspberry Bakewell cake

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(382 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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2nd Aug, 2011
this i a very good and easy recipe will defo make again and again
26th Jul, 2011
So easy to make, this cake always turns out perfectly!! Totally recommended
19th Jul, 2011
Was really easy to make and sooooo yummy. My sis and mom loved it, too. Will make it again.
19th Jul, 2011
Have made this twice, once with raspberries and the second time with summer fruits mixed berries. Lovely cake -- I did find that it wasn't very almondy though and I like the taste of amonds so I added a teaspoon of almond extract to boost it up a bit
16th Jul, 2011
My dad adores Bakewell cakes but he prefers cherries to raspberries, would it be okay to use cherries instead? If so, glacé or normal ones? Replies would be much appreciated!
12th Jul, 2011
This was so easy to make and came out of the oven looking exactly like the picture, (which is always a bonus, I find!) It tasted fantastic and didnt last very long in our house. Will pass the recipe on to my mum and will definitely make again!
10th Jul, 2011
I rate this a Five Star because of the ease of making and the lovely lightness of texture and flavour. An instant hit. I didn't make any changes - its great as it is.
7th Jul, 2011
Beautiful texture, used blueberries instead of Raspberries, whcih was a great success. This cake tastes even better the next day - if only the family had left more of it until then!
4th Jul, 2011
oh and I used a mexican vanilla pod instead of essence - the pods were a birthday present, one of the most exoctic and beautiful gifts I have ever recieved!!
4th Jul, 2011
I made this to use up the raspberries growing in the garden; what a success! Just had to make another one in the week - light and tastes delicous and of course it woud work with other fruit as others have suggested and I just happen to have a quantiy dried cherries ........ :)


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