Raspberry Bakewell cake

Raspberry Bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(404 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.
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 ........ :)
1st Jul, 2011
Fantastic recipe, very easy to make and so delicious! The three of us literally demolished half in one sitting. I used frozen raspberries which worked and a bigger pan. Came out slightly flatter but otherwise like the picture! Thanks Good Food!
19th Jun, 2011
love it so easy to make!
19th Jun, 2011
I made a low-GI version of this using splenda instead of sugar and semolina instead of the flour. Made a denser crumb but still very tasty. It was wolfed down by the whole family.
12th Jun, 2011
Possibly the easiest cake I have ever made and totally delicious. Used the magimix to mix the ingredients and a 250g frozen raspberries. Bob really is your uncle with this one.
11th Jun, 2011
Made this a couple of weeks ago. Used frozen raspberries & they worked well. Cake stayed moist for quite a while & receipe is now in my top 5 favorite cakes. Friends also agreed how fab it was.
7th Jun, 2011
Fabulous cake. Made it with tayberries from the garden instead of raspberries. Will try blackberries too.
6th Jun, 2011
This cake is brilliant so easy to make, I have made it with blackberries too everybody loves this cake
5th Jun, 2011
I made this today and my friends loved it!
25th May, 2011
I used 110g of ground almonds to save opening two bags and ess raspberries. I made it for a BBQ and it was wonderful and very admired.


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.