Bakewell Loaf Cake
A delicious twist on the classic Bakewell tart, this Bakewell Loaf Cake combines the irresistible flavours of sweet almond sponge, fruity raspberry jam, and a delicate almond topping. Perfect for afternoon tea, family gatherings, or simply enjoying with a cup of coffee, this easy-to-make loaf is wonderfully moist, comforting, and packed with traditional British flavour. A slice of this beautifully baked treat is sure to become a firm favourite!
Perfect for summer baking too, as the fruity raspberry flavour feels light and seasonal while still delivering that classic Bakewell indulgence. 🍓✨
Prep time 15 mins
Bake time 35 mins
Serves 10
Equipment:
Ingredients:
Cake
175g self -raising flour
75g almond flour
1tsp baking powder
125g caster sugar
120ml vegetable oil
5 large eggs
2 teaspoons vanilla extract
To finish
1 cup icing sugar
1-2 tbsp water
Fresh cherries
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Add the wet ingredients and sugar to a mixing bowl and mix. Fold in the flour, baking powder and almond flour.
3. Pour the batter into loaf tin, previously lined with a greaseproof baking liner, and smooth out the top.
4. Bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Let the cake cool in the pan before transferring to a wire rack to cool down completely.
6. Mix the water with the icing sugar then drizzle over the cake.
7. Decorate with fresh cherries.
8. Enjoy!