Raspberry Bakewell cake

Raspberry Bakewell cake

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(406 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, 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
13th Jul, 2014
Made this for a cake stall on Saturday. Only chose it because I had raspberries in the garden ready to pick. It sold well and I had to make a second one for the family on Sunday. Now that's gone and I'm thinking about making a third to take to work tomorrow.
BubsBohana's picture
7th Jul, 2014
Just put this bake into the oven. Did a slight deviation, increased all the dry ingredients to 150g, as with the butter, I also added 4 eggs instead of 2. Hopefully something will turn out, will keep you posted. Followed the advice and added the Almond Extract, also added Brown sugar to produce a crunchy topping. Cross fingers!!!
jburton's picture
2nd Jul, 2014
I made this last night as we have so many raspberries and I had a bowlful in the fridge that needed using before picking the next lot. This cake is delicious, i kept to the recipe except for adding a bit extra Almond essence. On the top layer of mix it does state in the recipe to roughly spread which i did with my fingers and it puts itself right in the oven when its warm/hot. I adore Barneys recipes I've done many and not a single one of them has failed me. Cant wait to get home to have another slice of this cake.
20th Jun, 2014
Delicious and easy. I followed the advice of others and creamed the butter, sugar and eggs then added the flour and almonds and didn't have any problems spreading the mixture. I also used 1tsp almond essence and think it definitely needs that extra almond flavor. I’ll be making this again for sure!
samjking@rocketmail.com's picture
15th Jun, 2014
This is really nice, I used frozen raspberries and it worked fine, I think I would add almond essence next time as suggested by other posts. For me it's more of a pudding than a cake, good with thick cream or custard.
1st Jun, 2014
Oh my word! This is just fabulous. Made as I was trawling for recipes to use up a glut of raspberries following the breakdown of my freezer, to be honest, I showed it considerably less TLC than I do a normal sponge, and it turned out an absolute corker. Followed other's advice to use almond extract in place of vanilla, and to use a slightly higher proportion of ground almonds than SRF, so thanks for that. Will be making again (and again...)
13th Apr, 2014
This is scrummy. I needed to cook it for about an extra 10 minutes & even then I thought it was still a bit undercooked in the middle, however I left it in the tin to cool & by the time I came to serve it ( still slightly warm with cream!) it was perfectly cooked & beautifully moist. I didn't have any flaked almonds so I just roughly chopped some whole ones to sprinkle on the top along with some demerara sugar before baking. A lovely nutty, crunchy sugary top. I shall defiantly make this again


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