Print

Bakewell Loaf Cake

Bakewell Loaf Cake
Print Recipe

Bakewell Loaf Cake is a deliciously moist and buttery loaf cake featuring a layer of tangy raspberry jam and a crunchy almond topping. Combining traditional Bakewell tart flavors with the ease of a loaf cake, it offers a perfect balance of sweet, nutty, and fruity tastes with a soft crumb and crisp crust. Ideal for afternoon tea, special occasions, or everyday treats, this recipe is simple to make, adaptable, and sure to please any palate.

Ingredients

Scale

Wet Ingredients

  • 125g Unsalted Butter, softened
  • 3 Large Eggs, at room temperature
  • Optional: 1 tsp Almond Extract

Dry Ingredients

  • 175g Caster Sugar
  • 175g Self-Raising Flour (or gluten-free self-raising flour blend)
  • 75g Ground Almonds

Other Ingredients

  • 100g Raspberry Jam (thick preserves recommended)
  • 50g Almond Flakes

Instructions

  1. Prepare Your Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for best texture and easier mixing.
  2. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and caster sugar together until light and fluffy, forming the perfect base for the batter.
  3. Add the Eggs: Beat in the eggs one at a time gradually, making sure each is fully incorporated to maintain a smooth batter and prevent curdling.
  4. Fold in Dry Ingredients: Gently fold in the self-raising flour and ground almonds using a spatula until just combined, keeping the batter light and airy.
  5. Assemble the Cake: Pour half of the batter into a lined loaf tin, spread a generous and even layer of raspberry jam over it, then cover with the remaining batter.
  6. Add the Almond Topping: Sprinkle the almond flakes evenly on top and add a few drops of almond extract if using, to enhance the flavor.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the cake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool and Serve: Allow the loaf cake to cool in the tin for about 15 minutes before transferring it to a wire rack to cool completely for optimal slicing and serving.

Notes

  • Use room temperature ingredients to achieve a smooth, evenly mixed batter.
  • Fold the dry ingredients gently to avoid a dense texture.
  • Use thick raspberry preserves to prevent sogginess and maintain texture inside the cake.
  • Check your cake 5 minutes before the end of baking time since ovens vary.
  • Optionally toast almond flakes lightly in a pan beforehand for extra crunch and aroma.
  • For a gluten-free version, replace self-raising flour with a gluten-free self-raising flour blend.
  • For a dairy-free version, substitute butter with plant-based butter and ensure jam contains no dairy.

Nutrition

Keywords: Bakewell, loaf cake, almond, raspberry jam, gluten free option, easy dessert, tea cake

Find it online: https://lillysplate.com/bakewell-loaf-cake/