Raspberry & almond traybake

Raspberry & almond traybake

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(24 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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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!!!
12th Sep, 2008
Utterly wonderful. I used blackberries from my mum's garden but otherwise followed the recipe to the letter. FANTASTIC!
14th Jul, 2008
I used the basic sponge mixture with just raspberries. Once cooked and cooled, spread the top with icing, scatter some more raspberries on top and then finally, drizzle a bit more icing sugar over the top. It's absolutely gorgeous!
3rd Mar, 2008
AMAZING!! i love it and so do all of my family - tastes good with or without coconut :)


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