Raspberry bakewell cake

Raspberry bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(508 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
LydiaLeavyJones's picture
10th Mar, 2019
I’ve made this cake twice now- once at home and once again for a school bake sale! This cake is so, so delicious. The delicate, sweet, subtle taste of almond is absolutely perfect paired with the tart, contrasting raspberries running through it. The sponge is very moist and airy. I used frozen raspberries which were cheaper than fresh, and the juice from them made it perfectly moist. Delicious!!! Soon going to make for a third time!!!
3rd Mar, 2019
I substitute Flora Light for the butter, in the interests of my husband's weight, and if you've got some white chocolate to drizzle over the cooked cake, it's an improvement to icing sugar. Very easy to make cake, very popular, and guests always think I've bought it, don't know why they think that's a compliment, but it is.
MB seastar
24th Feb, 2019
This cake is great - a real crowd-pleaser - the first cake that was approved by all the family. I subbed self raising four for plain wholemeal and added 3\4 a teaspoon of baking powder and used 100g of caster sugar. I added almond essence and red food colouring. Instead of fresh raspberries, I used frozen mixed berries as it is Winter and I also added blended frozen fruit to the sponge to make it extra tangy. A lovely cake but denser than most cakes - if you like lighter cakes try adapting a normal sponge.
LoveBaking747's picture
24th Dec, 2018
Lovely tasting moist cake, rather soft and pudding like instead of light and airy. Tastes moorish eaten with cream. To make the batter a bit more easy to handle I used 100ml light and mild olive oil together with 40g butter instead of the 140g butter as per the recipe. Worked a treat! Almond essence would be a good addition.
Bethia Murray's picture
Bethia Murray
10th Dec, 2018
Fifth time baking this cake this evening. I love it and I’m an amateur baker. I would recommend reading the comments and tips prior to baking for advice as the batter is hard to work with and you need to be prepared! I use my fingers and a spoon to spread the top layer of cake mix over the raspberries, and embed the raspberries a little into the first layer. Tonight I didn’t have enough raspberries so added blueberries as well, will see how that works out! I also add one teaspoon of almond extract as well as the vanilla, and grate a couple of tablespoons of marzipan into the mix. As well as more flaked almonds on top. 45-50 mins in the oven (fan 160) works perfectly for me. Just make sure your oven is sufficiently preheated.
5th Oct, 2018
Such a simple recipe but fabulous - I added almond essence rather than vanilla essence for an extra almondy taste.
11th Sep, 2018
So tasty and so simple.
Mary Q
24th Aug, 2018
Fabulous!! Made it last night for work colleagues today. It was gone by mid- morning. Made it again this evening for family lunch tomorrow. So easy - followed recipe to a T except added 15 mins to cooking time. My oven is very hot but this cake was not cooked at the 50 min mark. Defo needs 60-65 mins at 160c in my oven Look forward to trying this with blueberries / tinned pears and whatever else comes to mind !! Enjoy.
14th Aug, 2018
It was delicious! Like someone suggested I added grated marzipan and it tastes like a shop bought cake. Don't worry if the batter doesn't look enough, I spread thinly both top and bottom and that makes raspberry in the middle look stand out when out the oven.
12th Aug, 2018
I made this yesterday for the first time. I halved the quantity and divided the mixture between four muffin cases, which worked perfectly. They took about 30 minutes to bake and are soooooo delicious! Amazingly quick to make too - they were in the oven in less than 10 minutes. Will definitely make again... and again!


goodfoodteam's picture
6th Oct, 2017
Thanks for your question. Yes, absolutely! We'd recommend warming for a short period, adding the final sprinkle of icing sugar afterwards for effect.
11th Aug, 2017
A quick question, l only have a 20cm Victoria sponge tin, if l line the bottom of the tin with parchment paper, do you think all the ingredients will go into the tin and bake ok?
12th Aug, 2017
Hi spagirl, someone asked a similar question back in 2013 and the team replied that provided you lined the whole tin, including sides, you should be able to remove your cake once it has cooled.
30th Aug, 2017
Thank you dirtgirl, l tried what you suggested and it turned out beautifully. Thank you for answering my question.
18th Jul, 2017
Hi, Just wondered if I can make it on a Tuesday and refrigerate for Thursday evening?
goodfoodteam's picture
31st Jul, 2017
Thanks for your question. This type of cake is at its moistest when just baked. However, if you wrap it really well in cling film and put it in an airtight container, it should be fine two days later.
30th Apr, 2017
I followed the recipe exactly and the cake came out quite flat, is this normal? Thanks
goodfoodteam's picture
5th May, 2017
Thanks for your question. As you can see from the recipe picture, this is not a very deep cake. The texture would be denser than a Victoria sandwich for example but still a little springy. If this was the case then no problem. If not, it could be that the cake didn't go into the oven straight away or that the oven wasn't fully up to temperature. We hope that solves the mystery and that you were able to enjoy your cake either way.
15th Jun, 2015
Is this recipe suitable for freezing?
goodfoodteam's picture
16th Jul, 2015
Hi there, thanks for your question – this recipe is absolutely fine to freeze. 


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?