Berry Bakewell Cake!

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A Simple, Delicious Bakewell Cake with Fresh Berries and Almonds!

A couple of weeks ago I posted the recipe I use for my Bakewell Tart – I adore Bakewell Tart and its the perfect dessert for a summery evening but I had a thought, sometimes using pastry, or even just making the pastry is effort and I can’t be dealing with that when I am in a rush. Therefore, the Berry Bakewell Cake was born!

This cake is a marriage of a classic sponge, with almonds and fresh berries. It really is that simple! It’s the rare cake that I decided to leave alone, and not decorate with some sort of frosting, because the simplicity of this one really wins!

The sponge mix has a standard mix of Butter, Sugar, Flour and Eggs, with some Ground Almonds, Vanilla and Milk added in. You’d think it might mess with the baking of the sponge, and it just doesn’t! it gives it a wonderfully delicious texture.

I used the milk in the sponge because it’s just the bit of ‘wetness’ that the mix needs. Once you have added in the ground almonds, the mix becomes veryyyy thick, and the milk just helps it! I really would recommend whole milk as mentioned in the ingredients, because less fatty milk can make the mix split!

For this cake, you can use whatever berry you like really. I went for Raspberries and Blueberries because they were what I had in the fridge. Raspberry is classic with Bakewell, but I have made this cake with all blackberries, all blueberries, all raspberries, etc etc!

It really is entirely your choice! Personally, my favourite mix is the raspberry and blackberry as I have said, but I have made this many times with other fruit! I also do use fresh fruit, but you could try frozen.. it may just take longer to bake because of the extra moisture!

The wonderful part of this recipe is that it is very simple to make – bung all the ingredients for the cake in a bowl and mix till its ready – it takes less than a minute! Spread half the mixture into the tin, plop the fruit on, spread the rest of the mixture and then sprinkle with almonds!

The final touch to this cake is a little sprinkle of icing sugar, but that’s obviously optional! It just makes it look very pretty! You can serve this cake with anything you fancy… extra fruit, custard, cream or whatever! As long as you love it! 

Berry Bakewell Cake!

A Simple, Delicious Bakewell Cake with Fresh Berries and Almonds!
5 from 8 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Bakewell
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 Slices
Author: Jane's Patisserie


  • 150 g Unsalted Butter/Stork
  • 150 g Golden Caster Sugar
  • 150 g Ground Almonds
  • 150 g Self Raising Flour
  • 3 Medium Eggs
  • 2 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract
  • 250 g Berries (125g Blueberries/Raspberries)
  • 25-50 g Flaked Almonds
  • 1 tbsp Icing Sugar


  • Preheat the oven to 180C/160C Fan/350F and grease and line a 8″/20cm cake tin!
  • Add your Butter, Sugar, Flour, Ground Almonds, Eggs, Milk and Vanilla to a mixer, and beat till smooth!
  • Spread half of the mixture on the bottom of the tin – spread the berries on top of the first half of the mixture, then spread the rest of the cake mixture on top
  • Sprinkle the cake with the flaked almonds and bake in the oven for 50 minutes or until a skewer comes out clean
  • Leave to cool on a wire rack and sprinkle with the icing sugar – serve!


  • This cake will last for 3-4 days at room temperature!
  • This cake can be served with whatever you fancy... Cream, Ice Cream, Custard etc!
  • You can use whatever berries you like, just stick to 250g maximum!
  • This recipe is based on one by BBC Good Food found here that I have altered and adapted slightly! 
Nutrition Facts
Berry Bakewell Cake!
Amount Per Serving
Calories 242 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 73mg24%
Sodium 20mg1%
Potassium 35mg1%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
Vitamin A 390IU8%
Vitamin C 0.5mg1%
Calcium 41mg4%
Iron 0.7mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Paula
    October 28, 2020 at 4:06 pm

    5 stars
    Hi Jane
    This is definitely one of my favourite cakes! I would like to make it a square one so do you think a 20cm/8 inch square tin would work? Thank you!

    • Jane's Patisserie
      October 28, 2020 at 4:10 pm

      Usually a square tin is equal to a round that is 1″ bigger… so an 8″ round is actually a 7″ square (for best results) or just increase the recipe slightly! x

  • Laura Pollard
    September 27, 2020 at 12:26 pm

    Hi Jane, could I use fresh cherries in the middle along with raspberries?

  • Zee
    September 4, 2020 at 10:24 pm

    Hi Jane, in the recipe you’ve mentioned, Add your Butter, Sugar, Flour, Ground Almonds, Eggs, Milk and Vanilla to a mixer, and beat till smooth!
    – Does it mean put them all together at ones and beat? If yes for approximately how long in the mixer?
    – or do you mean, in the mixer add butter & sugar mix well, then add egg mix and then flour?

    Could you please explain, as I am waiting to bake this cake.

    • Jane's Patisserie
      September 5, 2020 at 8:06 am

      For this one, I just add it all together – but you can do it slower if you wish.

  • Clodagh Rock
    August 29, 2020 at 10:18 am

    Hi jane
    Made this cake the other day.turned out lovely but there was only a hint of almond taste from it ok to add some almond essence

    • Jane's Patisserie
      August 29, 2020 at 10:56 am

      Yes of course, if you want more almond definitely add extract!

  • aisling Kavanagh
    August 16, 2020 at 9:48 pm

    5 stars
    Made this to pass a rainy afternoon, used soya butter (lactose intolerant) & gluten free flour (gluten intolerant) had no golden caster sugar so I used the coconut sugar I had oh & forgot the ,vanilla! So basically made this cake on a whim, in a 9inch square pan, it looked very flat & limp going into the oven. But it came out like a golden raspberry & almond goddess! Fab! Defo going to make again

  • Carey Plummer
    August 12, 2020 at 8:50 am

    Hi Jane.
    Love all your recipes. I’m always torn when I see recipes for cakes that use self raising flour then add baking powder. I follow the recipe and the cake sinks all the time. I should go with my gut instinct as I get disappointed when it doesn’t come out right(any ideas as to why). So glad this recipe doesn’t have the addition of B/P. Can I use a 2lb loaf tin for this with the same cooking times?

    • Jane's Patisserie
      August 12, 2020 at 1:33 pm

      The sinking doesn’t usually have anything to do with the baking powder (as I have recipes with those ingredients, and they don’t sink) but if you aren’t measuring it correctly or undertaking, it can. The baking time will likely change with a loaf tin!

  • Poppy
    July 22, 2020 at 1:06 pm

    can I use a 9 inch tin? what changes would you advise? thanks

    • Jane's Patisserie
      July 22, 2020 at 7:12 pm

      You will need about 1/3 more in ingredients, and to bake for longer! x

  • Max
    June 22, 2020 at 11:10 pm

    5 stars
    I made this with frozen raspberries (slightly thawed, took 65 mins to cook). Friends came round for morning coffee and there was none left for afternoon tea! Delicious.
    Thank you, will definitely make again very soon

  • Kathleen
    June 20, 2020 at 11:02 am

    5 stars
    This cake was amazing – simple but delicious when you just want a treat with a cup of tea – can’t wait to make it again thank you 😊💅🍰🎉

  • Zoe Collins
    June 8, 2020 at 5:04 pm

    I only have large eggs . What would you suggest ? Crack them , beat and take some out? Can’t wait to try it out !

    • Jane's Patisserie
      June 8, 2020 at 7:34 pm

      Hey! I would just raise the butter, flour, almonds and sugar to 175g each – it then matches the three large eggs! X

    • Susan
      July 8, 2020 at 8:51 am

      Break and weigh your eggs…… then use same quantities of butter, flour, sugar and almonds

    • Jane's Patisserie
      July 8, 2020 at 6:27 pm

      You should always weigh your eggs in the shells, rather than out.

  • Maryam
    May 22, 2020 at 9:00 am

    Hi Jane

    Do you think sprinkling a crumbling topping on this cake pre baking would work ?

    Love your recipes!

    • Jane's Patisserie
      May 22, 2020 at 7:59 pm

      Hey! Yes it would – can make it take a bit longer to bake though x

  • Paula Nickols
    May 21, 2020 at 9:31 am

    Hi would it be ok to use white caster sugar instead or would this affect the taste?
    Thank you

    • Jane's Patisserie
      May 21, 2020 at 4:06 pm

      Changing sugars will change the taste, but it’s only marginal!

  • Jennifer Taylor
    May 11, 2020 at 2:58 pm

    5 stars

  • Alouette Mills
    May 6, 2020 at 1:52 pm

    5 stars
    Hi Jane! Hoping to make this at the weekend – just wondering if you think it would work to dollop jam in the middle instead of/as well as the fresh berries? Thanks!

    • Jane's Patisserie
      May 6, 2020 at 2:08 pm

      The jam may sink somewhat but it should be tasty!!

  • Kim
    May 3, 2020 at 8:53 pm

    5 stars
    Made this today and i did swap out the vanilla extract for almond extract it was very easy to make and it tasted lovely not sure what I be making next thank you

  • Jules
    March 29, 2020 at 11:44 am

    5 stars
    I made this cake for my Mom’s 60th birthday as Bakewell Tart is one of her favourite desserts! I was over the moon when I saw you had a recipe for a cake version. It was a MASSIVE hit with her and with the whole family – so so simple to make and so delicious!

  • Anne
    November 30, 2019 at 9:30 am


    Love your site and am working my way through the recipes.

    Could I use almond extract instead of vanilla?

    Thank you.

  • tracey
    April 5, 2019 at 7:24 pm

    Could I do this as a tray bake?

    • Jane's Patisserie
      April 6, 2019 at 7:52 am

      Theoretically yes – however, it’s not a large cake at all so you’d probably have to double it at least!

  • Charlotte
    March 30, 2019 at 9:29 pm

    This cake was fab. We had it still warm with some clotted cream. Yum. Thanks for the receipe.

  • Charlie S
    January 15, 2019 at 8:28 pm

    Hi if added grated marzipan to the top before cooking do you think it would turn out ok? Have you tried this before?

    • Jane's Patisserie
      January 15, 2019 at 10:05 pm

      I’m afraid I haven’t as I’m not a big marzipan fan! X

  • Paula
    September 12, 2017 at 8:44 pm

    Hi Jane! Bakewell tart is my absolute favourite so I am really keen to try this! Have you tried this with frozen fruit or do you think fresh fruit is best? Thank you!

    • Jane's Patisserie
      September 13, 2017 at 4:34 pm

      I haven’t personally tried frozen, but I don’t see why it wouldn’t work!

    • Paula
      September 13, 2017 at 9:51 pm

      Thank you! 🙂

    • Paula Roberts
      October 28, 2017 at 2:52 pm

      Hi- I tried it with Frozen fruit and it worked really well! Absolutely love this cake!

  • Lara O'Dwyer
    January 24, 2017 at 9:09 pm

    Hi Jane, I can use something instead of the almonds as have a nut allergy?

    • Jane's Patisserie
      January 24, 2017 at 10:32 pm

      Unfortunately “Bakewell” cakes are based around almonds, so maybe try a different recipe? It’s quite core to this one. Have a look at my Eton Mess Traybake or Wimbledon Strawberry Cupcakes for fruity cake!

  • Joanna
    July 22, 2016 at 6:08 pm

    I love rasberries and berries generally! And the recipe looks so yummy <3 🙂 will try it!

  • Alyssa's Breakfast Cafe
    April 18, 2015 at 1:10 am

    Okay, this just looks and sounds AMAZING <3 I love mixing almond and fruity flavors together. The taste and texture is just incredible. And thank you so much for taking a look at my blog and liking my post 🙂

    • Jane's Patisserie
      April 18, 2015 at 1:23 pm

      Its such a wonderful combination isn’t it!! And thank you! And don’t worry about it, I loved your post 🙂 x

  • urbanmonique
    April 16, 2015 at 9:55 pm

    Hey, can I ask you to re-subscribe to Lost all our subscriber data in relaunch, dangit!

  • sarahandie
    April 12, 2015 at 1:28 am

    This looks so beautiful and so delicous. I may have to bake this sometime in the very near future!!

    • Jane's Patisserie
      April 12, 2015 at 8:48 am

      Awwh yay thank you Sarah!! Let me know how it goes if you do!!

  • A Young Wife
    April 12, 2015 at 12:31 am

    This cake is beautiful! The berries look so fresh and the cake so moist. Yum!

    • Jane's Patisserie
      April 12, 2015 at 8:47 am

      Thank you so much! That means so much to me 🙂 x

  • bookboodle
    April 11, 2015 at 8:37 pm

    I love cakes with berries – looks delish! 🙂

  • Malin
    April 11, 2015 at 4:57 pm

    This looks great, I’ll try it!

    • Jane's Patisserie
      April 11, 2015 at 5:09 pm

      Thank you!! Let me know how it goes if you do 🙂

  • arlingwoman
    April 11, 2015 at 3:14 pm

    Oh, my. Some friends are going to get this for dessert tonight.

    • Jane's Patisserie
      April 11, 2015 at 4:15 pm

      Awww yay! Thank you! Let me know how it goes if you do make it!! 🙂

  • apuginthekitchen
    April 11, 2015 at 3:06 pm

    So beautifully spring like, love the berries. YUM!!

    • Jane's Patisserie
      April 11, 2015 at 3:09 pm

      Thank you so so much! Love this sort of cake when fruits start coming in to season so well!

    • apuginthekitchen
      April 11, 2015 at 3:33 pm

      Me too!

  • Jess
    April 11, 2015 at 2:27 pm

    This cake looks so moist; and warmed up with a scoop of vanilla on top? Perfect.

    • Jane's Patisserie
      April 11, 2015 at 3:08 pm

      Thank youuu! I literally just had a piece with vanilla icecream, so delicious!

  • nikkisuzanna
    April 11, 2015 at 1:46 pm

    mmm! mm! . . . .MMM! this looks delicious! ?

  • Renee's Bistro
    April 11, 2015 at 11:31 am

    nothing like berry and cake to celebrate spring !!!!

    • Jane's Patisserie
      April 11, 2015 at 12:34 pm

      I completely agree!! Such a good combination!

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