Raspberry Bakewell cake

Raspberry Bakewell cake

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(420 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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22nd May, 2015
Absolutely love this recipe! It's so simple to make, it's literally just putting the majority of the ingredients in a bowl, mixing and popping in the oven! I substituted the fresh raspberries for blobs of seedless raspberry jam as we found the raspberries to be too tart for our tastes. It's especially gorgeous served warm, straight out of the oven with double cream, yum! www.64skidoo.co.uk
3rd May, 2015
Really easy and looks just like the picture! I've made this twice now in a week :-) Took the advice from other postings for my second cake whereby I added 1/2 tsp almond extract and 1/2 tsp vanilla extract. Also I found that the cake was missing the 'jam' element of a bakewell tart. So mixed the raspberries with some seedless raspberry jam. Part of my regular bakes now me thinks!
HB's picture
17th Apr, 2015
So easy to make and absolutely delicious. It's dense and moist with a lovely almond flavour coming through and a kick from the raspberries. Have it with some ice cream for pudding
27th Mar, 2015
Baked this for Mother's Day with a few tweaks - mainly adding lemon curd, zest and juice into the mix. The juice helped to loosen up the batter a bit, so that it was spreadable in the tin. Also upped the ingredient quantities ever so slightly. Went down very well. Posted on my blog too! http://www.cupofteasolveseverything.com/2015/03/raspberry-and-lemon-bakewell-cake.html
14th Mar, 2015
turned out exactly like the picture and tasted fab!! will try this with blueberries next time.
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.


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