You are probably wondering why this is called the 150 Bakewell Cake! It’s called this so I can remember the quantities of most of the ingredients ie. 150g. What I love about this cake, is that you can mix almost all of the ingredients in a mixer in one go, making this a very quick preparation cake which will wow all those you make it for!
The 150 Bakewell Cake
Author: Hanifa Hanid
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
A quick, simple but decadently delicious cake, the 150 Bakewell Cake is not as rich as a Bakewell Tart but has just as much flavour!
Ingredients
- 150 g butter, softened
- 150 g sugar
- 150 g self-raising flour
- 150 g ground almonds
- 2 large free range eggs
- 1 tsp vanilla extract
- 8 tbsp raspberry jam
- 50 g flaked almonds
Instructions
- Preheat the oven to 160C/Gas 2.
- Line the cake tin with greaseproof paper (no need to grease the tin).
- Using a food processor or mixer, whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract.
- Place half of the mix into the lined cake tin and spread out with a pallett knife.
- Place dollops of the jam around the cake and smooth over swiftly with a pallett knife.
- Place the remaining cake mix on top of the jam and again smooth over with a pallett knife.
- Scatter the flaked almonds over and bake for 45-50 minutes until golden brown. Serve warm or at room temperature.
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