What better way to start the 1st of February than with a cake! I think everyone has eased up now on their January diets and are ready for a nice slice of cake! Last night I baked Rachel Allen’s Bakewell Cake. I saw her making it recently on her show Cake Diaries and knew that I would love it as it has two of my favourite things in it: almonds and raspberries. I love Bakewell Tart, and I thought Bakewell Cake would be a nice change and less hassle to whip up.
We are actually fundraising in work for a charity, Soul Of Haiti, and the cake is being raffled off, so unfortunately I won’t get to eat it, but at least it’s going to a great cause. I had the pleasure of travelling to Haiti with the charity this time last year, and met so many amazing people, and saw so much amazing work being done that supporting by baking a cake was the least I could do!
This cake is really easy to make, and I’m sure it tastes amazing (I can only go on the smell, look and feel of it as I can’t eat it.) I’ll definitely be making it again next week for me!
150g butter, softened, plus extra for greasing
150g caster sugar
A few drops of almond essence or extract
150g self-raising flour, sifted
150g ground almonds
150g fresh or frozen(and defrosted) raspberries
25g flaked almonds
Icing sugar, for dusting
Softly whipped cream and fresh raspberries, to decorate
20cm diameter cake tin with 6cm sides
1. Preheat the oven to 180°C then butter the sides of the cake tin and line the base with a disc of baking parchment.
2. Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. Mine looked a little lumpy as my kitchen was freezing so the butter hadn’t softened very well, but it’s all fine once it goes in the oven.
3. Whisk the eggs and the almond essence together, then gradually add the eggs to the creamed butter mixture, beating all the time. Next beat in the milk, then add the flour and ground almonds, carefully folding these in just until they are mixed.
4. Next add the raspberries and fold in gently so as not to break them up too much. Tip the batter into the prepared tin, then scatter over the flaked almonds (they will be nicely toasted once the cake is done). Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.
5. Remove from the oven and allow to cool in the tin for 10 minutes. Loosen the edges, then remove the cake from the tin and leave on a wire rack to cool down completely before transferring to a serving plate
6. Dust with icing sugar. Rachel suggests serving with softly whipped cream if you wish, or decorate with fresh raspberries. Or if you’re me give it away without tasting it 😦