Bakewell Cake

Cakes, Biscuits and Bread  

Ingredients

150 gm Butter
150 gm Caster sugar
2 Egg(s)
2 tsp Almond essence
50 ml Milk
150 gm Plain flour
2 tsp Baking powder
150 gm Ground almonds
150 gm Raspberries
25 gm Flaked almonds

Method

Pre-heat the oven to 180�C.

Cream the butter and sugar. Whisk in the eggs and almond essence. Then beat in the milk. Fold in the flour, baking powder and ground almonds. Finally fold in the raspberries, trying not to break them up too much.

Put the mixture into a greased cake tin (about 20cm in diameter) and sprinkle with the flaked almonds. Bake for 50 minutes until cooked. Allow to cool before removing from the tin.

Serve with more raspberries and cream or just as cake.

Notes

Any soft fruit could be used.

Frozen berries are fine as well, although they tend to break up more. Put the frozen fruit in a sieve and leave to defrost over a bowl. Use the juice to make a sauce by boiling off about half the liquid then add sugar to taste. Leave to cool a little before adding a knob of butter to thicken the sauce. Serve as couli with the cake.

Acknowledgements

Rachel Allen

24 Sep 2023
Shirl Seath