Raspberry Bakewell Loaf Cake with Icing
There is something so perfect to me any treat with the word ‘Bakewell in the name. Whether it’s a fancy homemade tart or a Mr Kipling special I adore the combination of flavours. By omitting the pastry, this cake is quicker to make than a traditional tart which is always a good thing. Here I have used the humble loaf instead of making a round cake. Loaf cakes to me take a cake from a treat to more of an essential cup of tea accessory.
Raspberry Bakewell Cake Recipe
In this case, I have used both raspberry jam and fresh raspberries as cherries aren’t in the season as I write this, but there’s nothing to stop you from swapping these out for some wonderful cherries and cherry jam if you like. A good tip is to toss the fruit in some flour just before you add it to help stop it all sinking to the bottom of the batter in the oven.
Can you freeze a raspberry Bakewell cake?
Absolutely! You can freeze a raspberry Bakewell cake for up to three months. I would suggest freezing it once it’s cooled and before you add the icing so the icing doesn’t get stuck to whatever you’re wrapping it in. I like to use large sandwich bags as they can be cleaned and reused multiple times.
How to make Bakewell Loaf Cake
Skill: Easy
Time 15mins Prep + 1 hr cooking
Serves: 8
INGREDIENTS
150 Caster sugar
200 Butter
100g Ground almonds
100g Self-raising flour
3 Eggs
3/4 Teaspoon almond essence/extract
75g Fresh raspberries
80g Good quality raspberry jam
20g Flaked almonds, toasted
METHOD
Preheat the oven to 180 and grease and line a loaf tin.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time and mix thoroughly between additions.
Stir through the almond essence and then sieve in the flour followed by the ground almonds and fold gently until fully combined.
Add half of the batter to the prepared loaf tray and smooth out with a spatula.
Give the jam a good mix so that it’s nice and spreadable and spread it gently on top of the batter.
Add the raspberries to the remaining batter and combine before adding to the loaf tin on top of the jam. Tossing the raspberries in a little flour also helps to stop them sinking to the bottom.
Bake in the oven for 1 hour until a toothpick comes out clean.
Once the cake has cooled, mix together the icing sugar with one tablespoon of water and mix. Then, slowly add the rest of the water until you have a relatively thick icing. You want it thick so plenty of it stays on top of the cake rather than running off the sides. You can then top with some flaked almonds, or perhaps some glace cherries.
Enjoy!