Easy Raspberry Bakewell Cake Recipe

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Easy Raspberry Bakewell Cake Recipe

The only thing I didn’t have for this recipe is the food processor so it felt like something is not completely right with the recipe. Made it with blackberries and tastes good however it feels like its too dry and my mixture was extremely dry when following the recipe and using an electric mixer. I’d recommend some added moisture, or maybe mixing the soft butter with the sugar first

This simple almondy cake is a great way of using up pick-your-own raspberries


  • 140g ground almond
  • 140g butter, softened
  • 140g golden caster sugar
  • 140g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g raspberry
  • 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.