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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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12th Aug, 2017
I made yet another version of this cake today using blueberry pie filling and a long loose bottom tart tin that I lined throughout. I cooked it at 180c but only for 40mins and it turned out beautiful. Will be having it with Mascarpone icecream tomorrow that I also got from this site.
10th Aug, 2017
A beautiful dead easy recipe. I used half a large tin of Cherry pie filling ( as would need a 2nd mortgage to afford raspberries here) I also added an extra splodge of vanilla bean paste and baked for stated time. Turned out perfect and shared cake with friend. After reading comments from others, I used food grade plastic gloves to spread mixture in pan and it certainly simplified the process. I would like to thank all those that add helpful hints to their review. We had the cake warm with vanilla icecream for dessert tonight. Will definitely be making this again using other pie fillings.
9th Aug, 2017
Love this recipe! Made it time and time again and everyone loves it. So quick to make.
9th Aug, 2017
This cake is amazing! I use wholemeal self raising flour which gives more depth to the almond flavour. Favourite in our house!
20th Jul, 2017
My friends love this - and even my boyfriend who doesn't like raspberries because of the pips can't help himself! Thank you to the person who suggested using a wet, warm knife to spread the batter, that was a real help.
tastygaz's picture
5th Jul, 2017
I am a novice baker who wants to begin baking as I have retired and have a little more time. The recipe is easy to follow and the results superb. I will definitely make this again.
VetBakes's picture
19th Jun, 2017
Added an extra tsp of almond essence along with the vanilla-delicious! Went down a real treat with the family and will definitely go on the make again list!
20th May, 2017
This is an excellent cake recipe, easy to make and the result was a delicious, tangy, sweet, nutty flavoured cake - we paired it with vanilla ice-cream, yum!
22nd Apr, 2017
Made for a charity bake sale, very easy and went down a treat! Can't recommend enough!
12th Feb, 2017
I love this really easy cake. It is always reliable. I used a mixture of frozen raspberries and blueberries today. Served with custard for Sunday lunch. Delicious.


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