Description
A delightful twist on the traditional Bakewell tart, this Bakewell Loaf Cake combines a moist, almond-flavored sponge with a layer of sweet raspberry jam and a generous topping of flaked almonds. Perfect for afternoon tea or a simple dessert, this cake is a crowd-pleaser with its rich flavor and beautiful texture.
Ingredients
Scale
- For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup ground almonds (almond flour)
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/4 cup whole milk
- For the topping:
- 1/4 cup raspberry jam
- 1/4 cup flaked almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan (approximately 9×5 inches) with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
- Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Stir in the almond extract and vanilla extract until evenly distributed throughout the batter.
- Pour the cake batter into the prepared loaf pan and spread it evenly. Smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- While the cake is baking, prepare the topping. Warm the raspberry jam in a small saucepan over low heat until it becomes runny. Set aside to cool slightly.
- Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake is fully cooled, spread the warm raspberry jam over the top of the cake. Sprinkle with flaked almonds to garnish.
- Slice and serve your delicious Bakewell Loaf Cake. Enjoy!
Notes
- For extra flavor, you can add a little lemon zest to the batter for a fresh citrus twist.
- If you don’t have ground almonds, you can use almond meal or even finely ground almond flour.
- Make sure to use good-quality raspberry jam, as it adds sweetness and flavor to the cake. You can also substitute with other fruit jams like strawberry or apricot if desired.
- This cake can be stored in an airtight container for up to 3-4 days. It also freezes well if you’d like to save some for later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg