Raspberry & almond traybake

Raspberry & almond traybake

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(17 ratings)

Ready in 1¼-1½ hours


Cuts into 16-24 slices
One mixture all whizzed in the food processor makes the base and topping for this bake

Nutrition and extra info

  • Freezable

Nutrition: per slice (of 24)

  • kcal179
  • fat10g
  • saturates6g
  • carbs21g
  • sugars12g
  • fibre1g
  • protein3g
  • salt0.3g
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  • 250g self-raising flour
  • 50g ground almonds
  • 200g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g golden granulated sugar
  • 50g desiccated coconut
  • 2 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350-450g/12oz-1lb fresh or frozen raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…


  1. Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed – or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly – or mix with a wooden spoon. It doesn’t need to be very smooth.

  2. Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

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Comments, questions and tips

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15th Jul, 2011
Whoops, forgot to rate too - where is my head today!
15th Jul, 2011
Just an amendment to the above, I did cook for the specified time of 45 mins for the first stage, not 30 minutes as I typed in for some strange reason! Paula
15th Jul, 2011
I didn't have any golden granulated sugar, so used golden caster sugar, but only 200g - the cake itself was sweet enough, but some of the raspberries on top were a bit tart (my bad luck) so a sprinkling of icing sugar was definitely needed. Next time, I would put all the raspberries in the sponge mix. My sponge mix was very dense, and only made a thin layer on my traybake (I used a foil disposable one, but with the exact dimensions). It only rose to the top of the traybake (i.e. 3 cms). It took the specified time (30 mins) for the first stage, but I had to double the second stage cooking time until the cake was firm in the centre (it was firm at the edges at 15 mins). Pleasant enough cake resulted though. Not my favourite cake, but it was very straightforward to make, so would make it again.
22nd Jun, 2011
did not bother with coconut-we r not a fan.Used more almonds instead. This is delicious! and very easy
8th Jan, 2011
Wanted something a bit more school canteen so used a layer of jam beneath the coconut instead of raspberries and just used 200g of sugar. Also found it only needed 45 mins total, really yummy though - hit my jammy coconut craving!
3rd Aug, 2010
Nice, quick, easy recipe. Pretty sweet but great if that's what you like!
14th Jul, 2010
gorgeous, used raspberries out of garden, put them all in at same time. Very delicious, will make again very shortly as first one disappeared immediately!
7th Dec, 2009
I changed this quite alot (whoops!), I substituted the coconut for almonds and used a defrosted bag of mixed berries, which I put all on in one layer and then sprinkled over the 85g of almond/butter/floury crumbs. I only baked for about 45 mins as it was turning very golden and the end result is lovely and moist.
8th Aug, 2009
it was yummy, I made it with blueberries and reduced the sugar content, but it was still too sweet. It still tasted really nice and buttery, would make again but with even lesss sugar
18th Jul, 2009
WOW this was gorgeous! it went in 2 days! I added strawberries, raisins and a few extra nuts Will be making it again!!!


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