Raspberry bakewell cake

Raspberry bakewell cake

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

  • 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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Heather Jackson's picture
Heather Jackson
5th Jun, 2020
Amazing, didn’t last the night in my house. Super tasty.
27th May, 2020
Amazingly easy cake to make. Thank you Kim for the tip re almond essence, I used it too, perfect flavour. Had no almonds for the top but that was no detriment as the cake is delicious.
25th May, 2020
I made 2 of these and they both came out of the oven looking exactly like the picture. I did put almond essence in rather than vanilla, I Also coated my fruit in icing sugar to lessen the tartness and next time I wont be putting the almonds on top as that was my kids only criticism. This tasted lovely. All the family loved them.
Jane Salmon's picture
Jane Salmon
15th May, 2020
This is the second time in two weeks i have made this cake. I don't have a food processor so used a hand mixer. I reduced the sugar content to 100g and baked it for 40 minutes. Might swap the vanilla extract for almond next time to give it more of an almond taste, but apart from that, the cakes were beautiful both times and disappeared very quickly.
thetestkitchen's picture
8th May, 2020
The only thing I didn't have for this recipe is the food processor so it felt like something is not completely right with the recipe. Made it with blackberries and tastes good however it feels like its too dry and my mixture was extremely dry when following the recipe and using an electric mixer. I'd recommend some added moisture, or maybe mixing the soft butter with the sugar first
Daffycaffy's picture
25th Apr, 2020
This. Is. Delicious. Move over bakewell tart! I tweaked it a bit by adding a tsp of baking powder, used Almond Extract instead of vanilla and I used a normal cake tin lined with greaseproof as I can't be bothered with the faff of a loose-bottomed tin! I also added defrosted raspberries and some morello cherries that were lurking in the freezer too. The only difference I'd make next time, today in fact, is that I'm going to try adding small teaspoons of raspberry jam here and there when I add the fruit, just to make it a bit more lush! I didn't add the flaked almonds as I don't have any in these strange times, but it may have benefited from a thin layer of icing drizzled over it, to pretty it up. It didn't last the afternoon! What I would say is wait until the cake is completely cool before wrapping/putting in a container, otherwise the heat will build moisture which will lead on to mould, if it's around that long. Which I doubt!
25th Apr, 2020
This is the easiest cake there are only a couple of steps but comes out beautifully. The mix was a little dry so I added 2tbsp of warm water, it was still a little stiff but came out well. I will be baking this again ..
18th Apr, 2020
Love this recipe, its my go to cake recipe ! The mix is quite thick, but melts across the top of the raspberries once it starts cooking. Only had 100g of ground almonds last time so just added a little extra flour, came out beautifully.
Gastro Gnome's picture
Gastro Gnome
4th Apr, 2020
Love this recipe! I was careful to soften the butter with the sugar first which I think needs to be a bit clearer in the recipe but tastes WONDERFUL. I wondered, why no addition of baking powder? Perhaps it would have made it rise a bit more?? Ps had some for breakfast too!!
18th Feb, 2020
bakewell 18th Feb, 2020 Is it possible to double up the quantities to make a deeper cake? If so, what would the timings be? Thanks


1st Jun, 2020
What food processor blade should I use?
LucyK3's picture
22nd May, 2020
Do you think this recipe would work if I replaced the raspberry’s with blueberry as my husbands not so keen on the seeds in raspberry’s or could I replace fruit with a seedless jam dotted through instead?
lulu_grimes's picture
26th May, 2020
Hi Lucy, I think you could probably do either, we haven't tested this with blueberries but there's no reason you can't make a straight swap. For the jam, you'd have to make sure it was quite thick, also, it would make the cake sweeter. If you choose this option then make sure the jam isn't near the edges of the cake in case it burns (more sugar, less water than a raspberry). I hope this helps, Lulu
Liz Malone's picture
Liz Malone
4th Apr, 2020
Can I add choc chips to this recipe?
Esther_Deputyfoodeditor's picture
6th Apr, 2020
Hello! Esther from the food team here. If you wanted to use up some chocolate chips you could indeed! I'd recommend white chocolate to go with the raspberries. Thanks for your question!
18th Feb, 2020
I thought I'd posted this already but it doesn't seem to have appeared! Can this recipe be doubled? If so long would it take to bake?
22nd Jan, 2020
Could you make this dairy free by substituting the butter with dairy free spread? Anyone done this?
lulu_grimes's picture
23rd Jan, 2020
Hi, Yes that should be fine, this is an almond cake so it shouldn't make much of a difference to taste or texture. I hope this helps.
6th Dec, 2019
If using frozen raspberries do you defrost them before using?
lulu_grimes's picture
9th Dec, 2019
Hello, Yes do defrost the raspberries first, you may need to drain or blot them if they give off lots of liquid. I hope this helps.


18th Feb, 2020
This recipe makes a perfect gluten free cake if the flour is replaced by one which gluten free
VetBakes's picture
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
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