It feels like I haven’t been on here in forever! But as I have been struggling through the joys of 1st trimester pregnancy sickness, cake has pretty much been off the menu until this weekend! Yes my sweet tooth made a welcome return and said cake is needed urgently! As I still have a energy level of zero, I thought baking could be a problem, then I remembered I could make a Bakewell cake, which would take minimal effort, but taste absolutely divine! It really is a matter of mixing all of the ingredients together and letting the oven do the rest.. Here’s the recipe for anyone that needs a quick impressive cake for any occasion!
You will need a 22-24cm spring-form cake tin for this recipe
- 150 g butter, softened
- 150 g caster sugar
- 150 g self-raising flour
- 150 g ground almonds
- 2 large free range eggs
- 1 tsp vanilla extract
- 6 tsp raspberry jam
- 1x 150 g punnet raspberries
- 50 g flaked almonds
Similar to Bakewell Slice
Using a food processor or an electric whisk, blitz or whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Plop half of the mix into the lined cake tin and smooth out.
Now, dot the jam, 1/2 teaspoon at a time, all over and scatter with the raspberries. With the remainder of the cake mix, drop dollops over the fruit to cover but don’t worry about the holes, just use your fingers to spread it about a bit.
Scatter the flaked almonds over and bake for 45-50 minutes until golden brown. Serve warm or at room temperature.
It can last for a few days if you store it in the fridge!