If you love a delightful mix of fruity sweetness and nutty crunch, then you are absolutely going to adore this Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe. It is a wonderful twist on the classic British Bakewell tart, turned into a soft, moist loaf that bursts with raspberry jam layered right in the center and topped with toasted almonds for that perfect finish. This cake feels like a warm hug with every bite, combining buttery cake, aromatic almonds, and vibrant raspberry jam in one irresistible loaf that is as stunning as it is delicious.
Ingredients You’ll Need
Simple, straightforward ingredients come together harmoniously in this recipe, each bringing its unique charm to the Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe. These basic pantry staples are essential for building the cake’s tender crumb, luscious flavor, and lovely texture, making this an achievable yet impressive bake.
- 200 g unsalted butter, softened: Creamed with sugar to create a light, fluffy base for the cake.
- 200 g caster sugar: Adds fine sweetness that melts into the batter seamlessly.
- 3 large eggs: Bind everything together and add richness.
- 150 g self-raising flour: Gives the cake a gentle rise and soft crumb.
- 100 g ground almonds: Impart a lovely nutty flavor and moist texture.
- 1 tsp baking powder: Helps the cake rise perfectly and stay light.
- 1 tsp almond extract: Intensifies the almond flavor, making it unmistakably Bakewell.
- 3 tbsp milk: Loosens the batter for a smooth, spreadable consistency.
- 100 g raspberry jam: Adds a sweet, tart surprise in the middle of the loaf.
- 50 g flaked almonds: Toasted on top for crunch and eye appeal.
- 150 g icing sugar: Used to make the drizzle icing glaze.
- 2–3 tbsp water or lemon juice: Mixed with icing sugar to form a shiny glaze with a hint of tang.
- Glacé cherries (optional): For a cheerful, colorful garnish to brighten up the cake.
How to Make Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe
Step 1: Preparing the Batter
Start by preheating your oven to 180°C (160°C fan) and lining a 2 lb loaf tin with baking paper. This will ensure your cake releases easily after baking. In a large bowl, beat the softened butter and caster sugar until pale and fluffy—this step is crucial for a light texture. Then add the eggs one at a time, beating well between each to keep the batter aerated. Stir in the almond extract to infuse the batter with that signature almond aroma.
Step 2: Combining Dry Ingredients
Sift the self-raising flour and baking powder together to eliminate lumps and incorporate air. Gently fold these dry ingredients into your wet mixture alongside the ground almonds, which will add moisture and nuttiness. Adding the ground almonds at this stage gives the cake its unique texture and taste. Finally, mix in the milk to achieve a smooth, slightly loose batter that’s easy to spread evenly.
Step 3: Layering the Cake
Pour half of the batter into the prepared loaf tin and smooth the top carefully. Spoon the raspberry jam in small dollops over the batter. The jam will create a beautiful fruity surprise in every slice without sinking, thanks to the density of the batter. Then cover with the remaining cake batter and smooth out the surface for even baking. Sprinkle the flaked almonds generously on top—they toast during baking to provide a delightful crunch.
Step 4: Baking and Cooling
Bake your loaf cake for 50 to 55 minutes, or until a skewer inserted into the middle comes out clean. Keep an eye on the almonds on top; they should turn a lovely golden brown. Once done, allow the cake to cool completely in the tin. This resting period helps the flavors to meld and the cake to set perfectly before you add the finishing touches.
Step 5: Icing and Decoration
Mix the icing sugar with water or lemon juice to create a smooth, glossy icing that’s just thick enough to drizzle. Pour this over the cooled loaf, letting it cascade down the sides to add sweetness and a bit of tang. For an extra pop of color and that traditional presentation, decorate with glacé cherries if you like. Then slice and get ready for that first delicious bite.
How to Serve Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe
Garnishes
A few sprigs of fresh mint or a dusting of powdered icing sugar can beautifully complement the Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe. The freshness of mint balances the sweetness while the powdered sugar adds a touch of elegance. You might also consider extra toasted almonds or even a spoonful of whipped cream alongside.
Side Dishes
This cake pairs wonderfully with a pot of freshly brewed English tea or a cup of strong coffee. For a slightly indulgent touch, serve with clotted cream or thick Greek yogurt to add creaminess that accentuates the almond and raspberry notes.
Creative Ways to Present
Turn your loaf cake slices into charming dessert plates by adding fresh berries around the edge or drizzling a raspberry coulis on the side. For festive occasions, you can lay the slices on decorative cake stands or wrap portions in parchment paper tied with twine for delightful take-home treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe in an airtight container at room temperature. It will stay fresh and moist for up to three days, making it perfect for a midweek snack or treat.
Freezing
If you want to keep the loaf cake longer, slice it and freeze the slices individually wrapped in cling film or foil. They will keep well for up to a month. When you’re ready, simply thaw at room temperature or gently warm in the oven.
Reheating
Enjoy your Bakewell loaf cake warm by reheating slices in the microwave for 15 to 20 seconds or in a low oven for a few minutes. This brings back the fresh-baked smell and soft texture just like right out of the oven.
FAQs
Can I use other types of jam?
Absolutely! While raspberry jam is classic for this recipe, cherry or strawberry jam work beautifully too, each giving a slightly different fruity flavor that complements the almonds wonderfully.
Is there a non-alcoholic substitute for amaretto in the recipe?
Yes, if you opt to replace the milk with amaretto for extra flavor, simply stick to milk or use almond milk for a subtle nutty twist without the alcohol.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done baking. If batter sticks to the skewer, bake for a few more minutes and test again.
Can I make this recipe gluten-free?
Yes! Substitute the self-raising flour with a gluten-free flour blend that includes a raising agent to keep the loaf light and fluffy while remaining safe for those with gluten sensitivities.
What’s the best way to get a crunchy almond topping?
Be sure to sprinkle the flaked almonds generously on top before baking so they toast perfectly in the oven. For extra crunch, you can lightly toast the almonds beforehand before adding them on top.
Final Thoughts
There is something truly special about the Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe that makes it a keeper in any baker’s repertoire. The combination of buttery almond cake with a luscious ribbon of raspberry jam is just pure joy in each bite. Whether you’re baking for afternoon tea, a sweet gift, or just because, this loaf cake brings warmth, flavor, and a touch of tradition to your kitchen. Give it a try—I promise it will become one of your beloved favorite treats.
Print
Bakewell Loaf Cake with Raspberry Jam and Almond Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Bakewell Loaf Cake is a delightful British dessert featuring a moist almond-flavored sponge layered with raspberry jam and topped with crunchy flaked almonds. Perfect for tea time or a sweet treat, it combines the flavors of buttery cake with a tangy jam center and a sweet icing drizzle.
Ingredients
For the Cake:
- 200 g unsalted butter, softened
- 200 g caster sugar
- 3 large eggs
- 150 g self-raising flour
- 100 g ground almonds
- 1 tsp baking powder
- 1 tsp almond extract
- 3 tbsp milk
- 100 g raspberry jam
- 50 g flaked almonds
For the Icing:
- 150 g icing sugar
- 2–3 tbsp water or lemon juice
- Glacé cherries for decoration (optional)
Instructions
- Preheat and Prepare Tin: Preheat the oven to 180°C (160°C fan). Line a 2 lb loaf tin with baking paper to prevent sticking and ensure easy removal.
- Make Batter: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy, which incorporates air for a light cake. Add the eggs one at a time, mixing well after each to create a smooth batter. Stir in the almond extract for flavor.
- Combine Dry Ingredients: Sift the self-raising flour and baking powder into the bowl. Gently fold in the flour mixture along with the ground almonds carefully to maintain airiness. Mix in the milk to loosen the batter to a spreadable consistency.
- Assemble Layers: Spoon half of the batter evenly into the prepared loaf tin. Spread the raspberry jam over the batter layer, then cover evenly with the remaining batter. Smooth the top surface with a spatula.
- Add Topping and Bake: Sprinkle the flaked almonds over the batter surface for a crunchy topping. Bake in the preheated oven for 50–55 minutes, or until a skewer inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool completely in the tin to set and prevent it from breaking when removed.
- Prepare and Add Icing: Mix the icing sugar with 2–3 tablespoons of water or lemon juice until smooth. Drizzle the icing over the cooled cake for sweetness and decoration. Optionally, place glacé cherries on top for a festive look.
- Serve: Slice into 10 pieces and serve as a delightful dessert or tea accompaniment.
Notes
- You can substitute raspberry jam with cherry or strawberry jam to change up the flavor.
- For an extra almond kick, replace the milk with amaretto liqueur.
- Store the cake in an airtight container to keep it fresh for up to 3 days.
