Raspberry bakewell cake

Raspberry bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(521 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.
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.
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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?