Raspberry Bakewell Cake

Raspberry Bakewell Cake

We bake lots of cakes in the café and try to ring the changes as much as we can so we are always on the lookout for new recipes. This particular cake was found in an old BBC Good Food Magazine where it was originally an 8” (20 cm) cake but I find it works much better as a slightly deeper 7” (18cm) even though it takes a few minutes longer to cook.

On the counter you will see it labelled as Raspberry Bakewell Cake but in the kitchen it is known, affectionately, as Keith cake.

Keith lives not far from the café and is well known in the village. When we go to collect the café newspapers he can be found behind the counter telling jokes and making up rhymes. By the time we go to buy our meat he may well be working behind the counter in the local butchers. He gets about does Keith!

slice raspberry bakewell cake

The other thing that you need to know about Keith is that he is a little obsessive about this cake. The first question he asks, every day, is “Is it on today?”  His face lights up whenever the answer is “yes” and we are instructed to save him a slice – or sometimes two.  He writes thank you notes and cryptic clues on our newspapers (BKITW turned out to mean Best Cake in the West). Some of our other customers like it too but perhaps not quite as much as Keith who takes it home and eats it smothered in cream.

It might seem odd to post the recipe on here; we could lose our best customer if he starts to bake it himself but, as Keith’s wife isn’t keen on raspberries, I suspect he will keep coming into the café for his cake.

If you decide to bake it you won’t be disappointed.  It is a very simple cake to make – the most difficult part is spreading the slightly stiff, very sticky mixture on top of the raspberries – and it tastes just like bakewell tart without the pastry and with the added sharpness that the raspberries add.  If raspberries are not in season you can make this with frozen raspberries or even peaches instead.

However you make it I have to admit that Keith has a point about the cream: A little scoop of clotted cream turns this everyday cake into an elegant desert.  But don’t take my word for it…


5 oz / 140g Ground Almonds
5 oz / 140g Softened Butter
5oz / 140g Golden Caster Sugar
5oz / 140g Self-Raising Flour
2 eggs
1 tsp Vanilla Extract
9 oz / 250g Raspberries
2 tbsp Flaked Almonds
1 tbsp Icing Sugar


Pre-heat the oven to 180°C/350°F/Gas Mark 4

Grease and base line a deep 7” / 18cm loose-bottomed cake tin.

Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined. If you don’t have a food processor you can just mix the ingredients together in a bowl using an electric hand mixer or even a wooden spoon.

Spread half the mix over the base of the cake tin and level.

Scatter the raspberries evenly over the cake mixture and then top with the remaining cake mixture. You might find this easier to do with your fingers.

Sprinkle with flaked almonds and bake for 55 mins until golden.

Cool, remove from the tin and dust with icing sugar to serve.