Paleo Berry Bakewell Cake

Inspired by the infamous Bakewell Tart this sticky, moist cake is best served post workout or just with a cuppa!

Serves: 10

Prep: 20 Minutes

Cook: 50-60 Minutes


  • 225g ground almonds

  • 150g of coconut sugar or 100g raw honey
  • 300g fresh berries : we have tried this with raspberries or fresh cherries sliced in half (stones removed).The raspberries came out tops!
  • 4 eggs

  • 175g unsalted butter

  • 2 teaspoons of almond essence
  • 1 teaspoon vanilla essence

  • 1 teaspoon bicarbonate of soda
  • 2-3 tablespoons of flaked almonds


  1. Preheat the oven to 160 °C/325 ° F/gas mark 3.
  2. Line a 9 1/2 inch cake tin with greaseproof paper.
  3. Beat the eggs, butter and coconut sugar/honey in a food processor or with a hand whisk.
  4. Add the ground almonds, vanilla essence, almond essence and bicarbonate of soda and continue to mix.
  5. Stir in the fruit and place the mixture in the cake tin. Sprinkle with flaked almonds.
  6. Bake for 50-60 minutes. You can check the cake by inserting a knife into the middle, once cooked it should come out clean.
  7. Leave to cool slightly before serving.