Raspberry Bakewell cake

Raspberry Bakewell cake

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(390 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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20th Jul, 2017
My friends love this - and even my boyfriend who doesn't like raspberries because of the pips can't help himself! Thank you to the person who suggested using a wet, warm knife to spread the batter, that was a real help.
tastygaz's picture
5th Jul, 2017
I am a novice baker who wants to begin baking as I have retired and have a little more time. The recipe is easy to follow and the results superb. I will definitely make this again.
19th Jun, 2017
Added an extra tsp of almond essence along with the vanilla-delicious! Went down a real treat with the family and will definitely go on the make again list!
20th May, 2017
This is an excellent cake recipe, easy to make and the result was a delicious, tangy, sweet, nutty flavoured cake - we paired it with vanilla ice-cream, yum!
22nd Apr, 2017
Made for a charity bake sale, very easy and went down a treat! Can't recommend enough!
12th Feb, 2017
I love this really easy cake. It is always reliable. I used a mixture of frozen raspberries and blueberries today. Served with custard for Sunday lunch. Delicious.
3rd Feb, 2017
Love making this recipe. So easy to make
7th Jan, 2017
Love this recipe fairly easy as said don't be deterred by batter thickness. Will make again have tried Raspberry and Blackberries
28th Nov, 2016
This was very tasty, and went down very well indeed with my friends. Don't be deterred by the thickness of the batter - it's supposed to be like that. Will certainly be making again.
19th Oct, 2016
Delicious! Loved by all my family. I added the raspberry jam also. Will be making this again and again...


18th Jul, 2017
Hi, Just wondered if I can make it on a Tuesday and refrigerate for Thursday evening?
30th Apr, 2017
I followed the recipe exactly and the cake came out quite flat, is this normal? Thanks
goodfoodteam's picture
5th May, 2017
Thanks for your question. As you can see from the recipe picture, this is not a very deep cake. The texture would be denser than a Victoria sandwich for example but still a little springy. If this was the case then no problem. If not, it could be that the cake didn't go into the oven straight away or that the oven wasn't fully up to temperature. We hope that solves the mystery and that you were able to enjoy your cake either way.
15th Jun, 2015
Is this recipe suitable for freezing?
goodfoodteam's picture
16th Jul, 2015
Hi there, thanks for your question – this recipe is absolutely fine to freeze. 
14th Jun, 2015
Hi. Is this recipe for raspberry bake well cake suitable for freezing? Thanks
3rd Apr, 2015
Have made this many times, it's delicious. Does anyone know if it can be made with all ground almonds as my daughter has been diagnosed as coeliac. Would they make it a bit greasy?
goodfoodteam's picture
20th Apr, 2015
Hi Jum1 thanks for your question. It is likely that using just ground almonds could make it greasy as you suggest. You could try a suitable gluten free self raising flour blend instead - we haven't tested this recipe using gluten free flour so cannot guarantee perfect results. Do let us know how you get on.
26th Jun, 2014
Having put this in the oven - how do I know when its cooked - skewer is still wet after 50 mins
goodfoodteam's picture
7th Jul, 2014
It sounds like your oven may be the incorrect temperature, you can check this with an oven thermometer, you need to cook it until a skewer comes out clean, thanks.


5th Jul, 2017
This recipe can also be used to make cupcakes-in my experience it makes exactly 12. I keep everything the same other than adding 1/2tsp of baking powder and 1tsp almond extract. They bake in the oven at the same temperature but mine are always done in 35minutes-delicious!
25th Sep, 2016
I used 1/2 ground almonds and 1/2 walnut and sprinkled White chocolate chips on top instead of almonds. Delicious variety
27th Apr, 2016
Made this lots of times but last might thought I'd ring the changes. I substituted dessicated coconut for the ground almonds and blueberries for the raspberries. It's a good cake. It needed a dollop of milk to loosen the mixture a bit but that was the only other extra thing.
14th Sep, 2013
Use almond essence instead of vanilla extract Use a little less flour Cook on 10C less than recipe says ( 150C if fan), think it helps to keep cake moist
26th Aug, 2013
- I prefer to use plain flour plus 1.5 teaspoons of baking powder - I also add a teaspoon of almond essence - this recipe also doubles nicely in a slightly larger cake tin!
12th Jul, 2013
I make this cake often and sometimes substitute semolina for ground almonds, you'd never know the difference. Gorgeous recipe, have made it a hundred times and it has never let me down