Raspberry bakewell cake

Raspberry bakewell cake

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(511 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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Ros Murdoch's picture
Ros Murdoch
2nd Nov, 2019
After specially buying flaked almonds I forgot to put them on while watching World Cup...... I’m planning to serve cake warmed up with ice cream or Greek yoghurt...any suggestions for topping the cake?
12th Oct, 2019
Perfection itself.
9th Oct, 2019
Can you use frozen raspberries?
7th Dec, 2019
I do all the time I toss them in icing sugar first as can be a bit tart
Old thatch
1st Oct, 2019
Already posted a comment but forgot to score
Old thatch
1st Oct, 2019
This cake is now one of my top go to recipes. I use any fruit including raspberries, plums, apple and blackberry and rhubarb. It changes with the seasons and as autumn is upon us, delicious straight from the tin with thick cream but equally so cold with a cuppa. Light, fruity and utterly nutty. I use a 20cm (8") greased and base lined sponge tin and use a butter knife to spread the top layer. Brilliant one Barney
11th Aug, 2019
This is a lovely cake and so easy. We made it after getting carried away at the pick your own raspberry farm, and followed the recommendation of other reviewers to add a teaspoon of almond extract, which worked well. A couple of tablespoons of milk in the food processor with the other ingredients slackened the mix enough to spread it easily and had no impact on the final result. I've another one in the oven now, after stumbling across a bush of beautiful ripe brambles while on a walk yesterday!
Sara Parry's picture
Sara Parry
8th Jul, 2019
Made this as I had a glut of raspberries in the garden & I had all the other ingredients in my fridge/cupboards. So pleased I did make it, it was delicious & very quickly eaten by all of us. I thought it was almondy enough without any extra essence, just the vanilla one as detailed. Another one to make again.
7th Jul, 2019
Delicious cake. Served as a summer dessert with double cream. Very simple and quick to make. I didn’t have quite enough raspberries so added some blueberries to make up the difference. Looks pretty. Enjoyed by all.
26th May, 2019
Another cake that definitely deserves its excellent reviews. I found I needed to use my fingers to spread the batter over the fruit but the cake always comes out perfectly after baking. Works well with plumbs, raspberries or blueberries. Perfect warm with a blob of thick cream


22nd Jan, 2020
Could you make this dairy free by substituting the butter with dairy free spread? Anyone done this?
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?
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.
17th Aug, 2019
If using frozen raspberries do I need to defrost them first? Thanks in advance I'm a newbie to baking :)
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. Ideally, we'd suggest defrosting them on a bit of kitchen paper to absorb any excess liquid and then using them.
13th Aug, 2019
I don't have a food processor will an electric whisk do?
goodfoodteam's picture
13th Aug, 2019
Thanks for your question. Yes, you can use an electric whisk for this. The texture will be slightly coarser but not significantly.
9th Jul, 2018
Any idea of oven temp. and cooking time for this, if I increase quantities by 1/3 and cook in a 9in tin?
3rd Oct, 2017
I would like to serve this cake warm with ice cream. Once its made and cooled, is it possible to warm it through in the microwave to serve as dessert?


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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