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
Scale
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.
