Cake

Raspberry Bakewell Cake

12/24/2016 06:35:00 AM

Raspberry Bakewell Cake

Guten morgen! So guess what! We're in Germany! Surprise! We arrived last night and are settling in, desperately trying to acclimatise to a German winter. Normally I like to tell you about our upcoming travels, but this time I had to keep it on the down low, as this trip was a Christmas surprise for Sandra's family. We totally just rocked up at the family house last night! Lots of happy tears and hugs all around. Yay! Follow my Instagram feed for lots of German deliciousness over the next few weeks!

Innards shot!

But for today, as promised in my most recent post, here's the recipe for the Raspberry Bakewell Cake! This was the dessert for our small Christmas lunch last week. I'd initially thought of making mini-trifles, but the layers of custard and whipped cream were threatening to send our lactose-intolerant eater over the edge. Second choice was a raspberry Bakewell tart, but by the time I got around to baking, I was so tired from a full day of food shopping, baking gingerbread, and cleaning the kitchen, that the idea of making pastry from scratch was just too much to bear.

So I simplified the whole affair - I wanted to keep the delicious almondy-butteriness of a Bakewell tart, but in an easy cake form, without the pastry. I'm clearly not the only person who's had this idea, as a quick Google search revealed many recipes for easy Bakewell cakes.

I found a promising-looking recipe on the BBC Good Food website - it's an easy almond butter cake, with a layer of fresh raspberries in the middle, plus crunchy crunchy slivered almonds on the top. I amped up the Bakewell factor by adding a layer of raspberry jam in between.

Layer 1

The batter is very thick - I found it easiest to dollop it as evenly around the tin as I could, then smooth it out with the back of a spoon.

Now jam!

Raspberry jam

And raspberries! So red.

Fresh raspberries

Second layer

Almonds

I baked the cake the night before our lunch, and it was still lovely and moist the next day.

Raspberry Bakewell Cake

The cake turned out so well! So moist and buttery, with the fresh pop of raspberries and the toasty crunch of almonds on top. Delicious!

Served with double cream and raspberries

To really gild the lily, I served it with double cream and more fresh raspberries. The cake doesn't necessarily need anything extra, but the cream and raspberries took it from afternoon tea to dessert.

Raspberry Bakewell Cake

I hope you enjoy this cake as much as we did!

Raspberry Bakewell Cake
Recipe adapted from BBC Good Food

Ingredients
140 grams unsalted butter, softened
140 grams caster sugar
2 eggs
1 teaspoon vanilla extract
140 grams ground almonds
140 grams self-raising flour
2 tablespoons raspberry jam
150 grams fresh (or frozen) raspberries
2 tablespoons flaked almonds

Method
Preheat the oven to 180C. Line a 20cm springform tin with baking paper.
Beat the butter and sugar with an electric mixer until light and fluffy.
Add the eggs, one at a time and beat in well, followed by the vanilla extract.
Add the ground almonds and beat on a low speed until just combined.
Sift in the flour and beat on a low speed until just combined.
Spoon half the mixture into the prepared tin and spread out gently. (N.B. the mixture will be quite thick).
Spoon over the raspberry jam and spread out as evenly as you can.
Sprinkle the raspberries over.
Spoon the remaining mixture over and spread out gently.
Sprinkle with the flaked almonds.
Bake for 50 minutes to an hour, or until cooked when tested with a skewer. Cover the cake with foil halfway through if the top looks like it's going to burn.
Allow to cool in the tin on a wire rack before transferring to a plate to serve.

You Might Also Like

4 comments

  1. Merry Christmas lovely!! And wow Germany-no wonder you did the other Christmas in Australia :) BTW we made your sweet potatoes and they were totally delicious! They all disappeared quickly!

    ReplyDelete
    Replies
    1. A belated merry Christmas to you too! So glad you enjoyed the sweet potatoes. Yay!

      Delete
  2. What a terrific surprise. And what a terrific cake! Gilding the lily indeed with that luscious dollop of double cream.

    ReplyDelete
    Replies
    1. Thank-you so much! Everything is better with cream! :)

      Delete

CONTACT ME

My email address is sarahcooks [at] hotmail [dot] com.

SUBSCRIBE VIA EMAIL