Recipe details
Ingredients
- 160g unsalted butter, softened
- 160g caster sugar
- 3 medium eggs
- 160g ground almonds
- 80g self-raising flour
- 1 tsp almond extract
- 150g fresh raspberries
- 40g flaked almonds
Optional Drizzle:
- 80g icing sugar
- 1–2 tbsp lemon juice
Instructions
1. Preheat the oven
Preheat your oven to 170°C fan and line a 20cm square baking tin with baking parchment.
2. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and caster sugar together until pale, light and fluffy. This step helps create a softer sponge.
3. Add the eggs
Add the eggs one at a time, mixing well between each addition to keep the batter smooth.
4. Fold in the dry ingredients
Gently fold in the ground almonds, self-raising flour and almond extract until just combined. Avoid overmixing so the sponge stays light.
5. Transfer to the tin
Spread the batter evenly into the prepared tin.
6. Add the raspberries
Press the raspberries lightly into the top of the batter. Try not to bury them completely – leaving them slightly exposed creates those lovely jammy pockets.
7. Sprinkle the almonds
Scatter the flaked almonds evenly over the top.
8. Bake
Bake for 25–30 minutes, until the traybake is golden and just set in the centre.
9. Cool and slice
Allow the cake to cool completely in the tin before slicing into squares.
Optional Lemon Drizzle
If you’d like to add a light icing drizzle, mix the icing sugar with lemon juice until smooth and pourable. Drizzle over the cooled traybake just before serving.
Raspberry & Almond Traybake
Think soft frangipane-style sponge, jammy raspberries and a golden almond topping, all baked in one tin and sliced into generous squares. It has that unmistakable Bakewell flavour combination of almonds and raspberries, but without any pastry or complicated steps.
This is very much the kind of recipe I turn to when I want something simple, comforting and guaranteed to disappear quickly. It’s mixed in one bowl, takes about ten minutes to prepare, and bakes into the most beautifully soft almond sponge.
The raspberries soften as the cake bakes, creating little pockets of jammy fruit throughout the sponge, while the flaked almonds on top toast to a light golden crunch.
It’s the perfect bake for afternoon coffee, weekend baking or packing into a lunchbox, and it also travels really well if you’re taking something sweet to share.
Why you’ll love this raspberry almond traybake
- One bowl recipe – minimal washing up
- Only 10 minutes prep
- Soft frangipane-style sponge with juicy raspberries
- Crisp golden almond topping
- Perfect for slicing and sharing
It’s also incredibly versatile. You can leave it plain, or add a simple lemon icing drizzle over the top for a little extra sweetness and shine.
Tips for the best raspberry almond traybake
- Don’t overmix the batter. Folding gently keeps the sponge soft.
- Use fresh raspberries for the best flavour and texture.
- Leave some raspberries visible on top so they create jammy pockets as they bake.
- Allow the cake to cool fully before slicing so the squares hold their shape.
A little traybake trick from our house
When I cut this traybake, I often trim the outer edges before slicing the squares.
Not for presentation… but because my boys always fight over the middle pieces.
If the edges disappear first, no one knows the difference.
