Raspberry bakewell cake

Raspberry bakewell cake

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(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
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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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sarah o'neil's picture
sarah o'neil
5th Aug, 2018
This is such a brilliant recipe, very quick and easy and my husband said it was the best cake I have ever made, and I've made quite a few! I used frozen raspberries straight from the freezer and I also added 2-3 tablespoons of grated marzipan to the cake mix which added moisture and delicious flavour. Highly recommended!
24th Jun, 2018
Really delicious cake, I was a bit nervous as the method was unlike any cake I had made before (I don't make cakes terribly often), but I went with it and had a little faith and it paid off. The batter IS very stiff, and you want to use a silicone spatula and get every last morsel out of the processor bowl and off the blades. Putting the upper layer of batter on top of the raspberries is the only faff in the recipe, but I used a combination of fingers and 2 spatulas (or should that be spatulae?) for this bit, and realised that you have to be a bit assertive and not too mimsy to get it evenly distributed. Also, don't worry if you can see raspberries through the batter because it rises up, and it doesn't even matter if raspberries get a bit squashed or moved in the spreading process, as long as they are vaguely evenly distributed across the cake. I took the advice of the comments section and used 1tsp vanilla extract, and 1tsp almond extract, and I feel that the recipe does need it. I served this at the end of a light Summer supper with lashings of clotted cream, which I felt was the perfect accompaniment and made it taste like an afternoon tea in one mouthful. Will definitely be making this again.
9th Jun, 2018
Super easy and quick. It was a complete success! Also backed a gluten free version and it was fantastic!
1st Feb, 2018
Made this again this morning using frozen raspberries from our garden. Easy to make and tastes delicious, works every time.
21st Jan, 2018
Really delicious. I live in a very dry climate so had to add a couple of tablespoons of milk to thin the mix a little bit. I also followed other suggestions and added almond extract rather than vanilla. Have already made it twice!
6th Nov, 2017
I’ve made this several times now and it’s always a big hit. I add almond extract in place of the vanilla and always use Tesco frozen raspberries. The frozen raspberries work perfectly, don’t need any extra cooking time and are less expensive than fresh.
17th Oct, 2017
I bake this cake regularly and change the filling depending on what I can get hold of in the supermarket. Last week I roasted some nectarines in honey first (I peeled and cut them up after roasting) and tonight I’m in a rush so I’ve simply emptied a tin of pie filling cherries in the middle (picking them out of the sauce but not rinsing). I mix the ingredients with a wooden spoon first as I use a hand mixer to blitz it all together. Don’t worry if you can’t cover all the fruit when you dollop the top on it spreads out as it rises and it’s supposed to have a fairly rustic look. Delicious, easy to adapt to suit your taste and easy.
19th Sep, 2017
So easy and delicious. This time round it was a gift for a friend, so I drizzled it with very thin pale pink icing and dotted with raspberries and pink geranium petals - looked lovely!
17th Aug, 2017
This turned out really well - very quick and easy to make! My tip would be to use almond extract instead of the vanilla for extra taste.
fayfumbs's picture
15th Aug, 2017
Extremely easy and very tasty.


14th Jun, 2015
Hi. Is this recipe for raspberry bake well cake suitable for freezing? Thanks
3rd Apr, 2015
Have made this many times, it's delicious. Does anyone know if it can be made with all ground almonds as my daughter has been diagnosed as coeliac. Would they make it a bit greasy?
goodfoodteam's picture
20th Apr, 2015
Hi Jum1 thanks for your question. It is likely that using just ground almonds could make it greasy as you suggest. You could try a suitable gluten free self raising flour blend instead - we haven't tested this recipe using gluten free flour so cannot guarantee perfect results. Do let us know how you get on.
26th Jun, 2014
Having put this in the oven - how do I know when its cooked - skewer is still wet after 50 mins
goodfoodteam's picture
7th Jul, 2014
It sounds like your oven may be the incorrect temperature, you can check this with an oven thermometer, you need to cook it until a skewer comes out clean, thanks.
16th Aug, 2013
hi all, i am just about to make this cake. I dont have a loose bottomed cake tin but a normal round bake tin. Will it be ok? or do i have to use the loose bottomed one as instructed in the recipe? many thanks,
goodfoodteam's picture
7th Jul, 2014
Yes a normal cake tin will work but will be slightly more tricky to release so make sure to line with  non-stick parchment and grease also, then invert to release once cool.
Nico_cook's picture
19th Aug, 2013
No, a normal round bake tin will work. Just have parchment paper on the bottom and use a plate so to get your cake out of the tin (in some kinda of upside-down movement).


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