Raspberry Bakewell Cake
Our cake take on a classic Bakewell tart uses ground almonds, raspberry jam, and frozen raspberries for a welcome tanginess. It's a beautiful cake that slices like a dream and keeps well - not that it will last very long!
Ingredients
200g butter, softened
200g caster sugar
4 eggs
150g flour
1 tsp vanilla paste
1 tsp baking powder
150g ground almonds
¼ cup milk
4 Tbsp raspberry jam
200g frozen raspberries (don’t defrost)
4 Tbsp flaked almonds
Icing sugar, for dusting
Freeze dried raspberries, for garnishing (optional)
Method
Preheat the oven to 160°C fan bake.
Grease a 22cm, loose-bottomed cake tin and line the base with baking paper.
Cream the butter and sugar until light and creamy. Add the eggs, one at a time, adding a tablespoon of flour and beating well between each addition to prevent curdling. Add the vanilla.
Combine the rest of the flour with the baking powder and ground almonds. Fold through in 3 batches, alternating with a little of the milk until just combined.
Put half the cake batter in the tin and dollop over the raspberry jam and half the raspberries. Dollop over the rest of the cake batter, then smooth the top and scatter with the remaining raspberries and the flaked almonds.
Bake for 65-70 minutes, until golden and a skewer inserted into the cake comes out clean. Allow the cake to cool, then remove from the tin and dust with the icing sugar and freeze-dried raspberries to serve. Serve with extra raspberry jam and freshly whipped cream alongside.