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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12th Jan, 2015
Really lovely cake and easy to do. I followed the ingredients exactly although I changed the method slightly as I don't have a mixer. So I creamed together the butter and sugar, then added the eggs one at a time. Then added the vanilla. Then I sifted the flour in and chucked in the ground almonds and mixed. As others have said, the mixture does seem a little thick but just go with it. It turned out really lovely and it got lots of nice comments from my chef O/H. Nice with some vanilla ice cream for some sweetness as my raspberries were quite tart.
29th Dec, 2014
A really easy cake to make and I replaced the raspberries with cranberry sauce which worked really well. I served with extra sauce and cream. It only took 35 mins to cook and I used a pushpan which worked well for me.
8th Dec, 2014
Really easy and delicious cake but next time I will not use the parchment paper on the bottom, my cake fell apart trying to peel it off, so sad. Maybe I don't know how to get the cake out of the pan but it would have just been fine with out the paper. Also I didn't have enough sliced almonds so I just ground up some whole almonds and sprinkled those on top.
18th Oct, 2014
Great recipe, second time baking it I followed some advice from previous comments and added some almond extract, 1 tsp of 1/2 almond 1/2 vanilla. Baked at 170 because I used a 20cm square tin. Try to follow the exact recipe the first time you bake this and then change it to your liking the next time would be my advice for most bake recipes.
4th Oct, 2014
Very easy and really tasty.
catfuller1's picture
27th Sep, 2014
Great recipe, served warm with creme fraiche, would definitely make again!
2nd Sep, 2014
Nice cake and SO EASY. I'd agree with using almond over vanilla essence. Don't be put off by the batter's consistency, I thought it was too think and was about to add milk but I stuck with it and it turned out fine. Perhaps reduce the temp a bit.
2nd Aug, 2014
Lovely moist cake. Really easy to make as it all goes in the food processor. I also iced the cake with a mixture of lemon juice and icing sugar and then topped with toasted almond flakes, instead of putting the almonds in the oven. The raspberries were a little too tart so I will try it with blueberries next time.
16th Jul, 2014
Made this with loganberries. Delicious!! Also made mini ones in mini cup cake tins with fresh cherries.
16th Jul, 2014
I made this with loganberries. Delicious!! I've also made mini ones in mini cup cake tins with fresh cherries. 5 stars


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