Almond and raspberry is such a lovely flavour combo, which makes this Bakewell loaf cake perfect for dessert. When I was a kid, I loved the Mr Kipling Bakewell Bars. They were so good. I wanted to make something for my husband to celebrate those flavours, seeing as he’s never had a Bakewell bar. I know it’s not exactly the same as the Mr. Kipling recipe, but it’s still the same flavour profile. And I can tell you now, homemade is best!!!! The smell in my kitchen is indescribable! You are going to love this Bakewell Loaf Cake.
Ingredients
1 cup/ 150 grams flour
1 teaspoon baking powder
3/4 cup / 150 grams ground almonds
2/3 cup / 150 grams butter- softened
3/4 cup / 150 grams sugar
2 eggs- room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
50 ml milk- room temperature
5 tablespoons raspberry jam
1/8 cup flaked almonds- for topping
Instructions
Preheat the oven to 180c. Grease and line a loaf pan with parchment paper. Set it aside.
Combine the flour, ground almonds and baking powder in a bowl. Mix well and set aside.
Beat the butter and sugar for 3-4 minutes on a high speed until light and fluffy. Add the eggs one at a time, making sure you mix well between each addition.
Mix the extracts in.
Fold the dry ingredients into the wet ingredients until just mixed in. Add the milk and mix it once more.
Pour half the batter into the lined loaf pan. Top with the raspberry jam, then with the remaining batter.
Use a knife to make swirls in the batter. Sprinkle over the flaked almonds.
Bake it at 180c for 45 minutes to 1 hour.
Allow it cool for 15 minutes before removing it from the loaf pan. Cool it completely before serving.
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