Raspberry & almond traybake

Raspberry & almond traybake

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(28 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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28th Sep, 2018
Made these loads and they are loved by everyone.
2nd Aug, 2018
Very nice but the predominant taste was coconut. Everyone referred to it as my "coconut cake". Next time I will substitute flaked almonds for the coconut and possibly add some almond essence to the sponge.
19th Jul, 2018
Worked with 350g blackcurrants too. Tossed topping layer of blackcurrants in a small amount of sugar. Might try with all blackcurrants added initially - save them potentially from rolling off the top.
Yorkshirelass's picture
13th Jul, 2018
Needed longer than time given, and still wasn’t cooked in the middle. I was surprised some people said it took less time in the oven. Using frozen raspberries seemed to make the mixture very wet. If I make it again, I will use fresh raspberries, although they are expensive. Glacé cherries would work well too.
30th Jun, 2018
I made this today with frozen raspberries and substuting butter for coconut oil, and it was delicious. However next time I will use less sugar as I found it overly sweet. Great flavours and very easy, definitely one to make again.
13th Sep, 2014
Was looking for a quick and easy recipe for a traybake using up some raspberries from my garden and found this! Didn't quite have enough butter (used stork alongside) and didn't quite have enough sugar either but this was lucky as the recipe's sugar content was excessive...The coconut was a nice addition and the finished cake was really very nice - I only cooked it for 40 mins in total and this was enough - if I had cooked it longer it would have been too brown. Husband approved and scoffed a load as did son number 1...success!
4th Jul, 2014
Really nice and so easy to make. Will definatelly make again, have loads of raspberries in the garden & will try with strawberries, blackberries and cherries too as have those too! Great find... :-)
1st Mar, 2014
Light, spongy and delicious! Cooked in more like 30 minutes though. Used frozen raspberries but keen to try out other frozen fruit too!
19th Jan, 2014
Really easy recipe and an absolutely delicious tray bake :) it is a very thick mixture but the sponge isn't too dense once baked. I used extra ground almonds instead of coconut and added flakes almonds for the crumble mix which worked really well. Definitely add the crumble mix to the top, its a great addition!
18th Jul, 2013
These are lovely and mega-easy as all made in the food processor (apart from mixing some with the coconut). Kids and adults all loved them in fact they are very moreish and I tend to cut them into smaller pieces than the recipe says - and then have 2 with tea or coffee. Definitely recommend.


28th Sep, 2015
I made this the other week and it was super easy and tasted great! I'm just wondering if it would be OK to freeze once cooked as I want to make it again but don't have time to make it a day or 2 before needing it?
2nd Aug, 2018
Correction to previous tip: the contents of the food processor were added to a bowl of sugar, not flour.
2nd Aug, 2018
You need a large food processor for this. Mine was too small. I had to whizz the almonds, butter and flour then add to the flour in a bowl, mixing the egg in by hand. Not a big problem,
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