Description
A moist almond-forward loaf cake inspired by the classic Bakewell tart, filled with a ribbon of raspberry jam, finished with a lemon icing and toasted flaked almonds.
Ingredients
- Unsalted Butter: 175g, softened
- Caster Sugar: 175g
- Self-Raising Flour: 140g
- Ground Almonds: 85g
- Eggs: 3 large
- Almond Extract: 1/2 teaspoon
- Raspberry Jam: 3 tablespoons
- Flaked Almonds: 2 tablespoons
- Icing Sugar: 100g
- Lemon Juice: 1 to 2 tablespoons
Instructions
- Preheat Your Equipment: Preheat oven to 180°C (160°C fan) or 350°F. Grease and line a 2lb (900g) loaf tin with parchment paper.
- Combine Ingredients: Cream 175g softened unsalted butter with 175g caster sugar until pale and fluffy. Beat in 3 large eggs one at a time, then stir in 1/2 teaspoon almond extract. Fold in 140g self-raising flour and 85g ground almonds gently until combined.
- Prepare Your Cooking Vessel: Pour half the batter into the prepared loaf tin, smoothing it to an even layer.
- Assemble the Dish: Spoon 3 tablespoons raspberry jam down the center of the batter, keeping it away from the edges. Carefully spread the remaining batter over the jam to enclose it, smoothing the top.
- Cook to Perfection: Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Finishing Touches: Cool the loaf in the tin for 10 minutes, then transfer to a wire rack. Whisk 100g icing sugar with 1 to 2 tablespoons lemon juice to a drizzleable consistency, pour over the cooled loaf, and scatter 2 tablespoons toasted flaked almonds on top.
- Serve and Enjoy: Allow the glaze to set, then slice into 10 equal pieces and serve with tea or coffee.
Notes
- Use room temperature butter and eggs for a lighter batter.
- Do not overmix once flour is added to avoid a dense crumb.
- Freeze the loaf un-iced for up to 2 months, glaze after defrosting.
- Toast flaked almonds briefly for extra crunch and flavor before sprinkling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Cake, Loaf
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Bakewell, Bakewell Loaf Cake, almond loaf, raspberry jam cake, British desserts, frangipane-style loaf