Hello! I’ve been trying to blog this cake for over a week. The school holidays are flying by a an alarming rate and I’ve never felt so unorganised. I honestly don’t know where the time is going. I have a wedding cake to make next month and it doesn’t seem that long ago I was thinking to myself I had loads of time, it was like eight months away! Eeeek! I am really looking forward to making the cake and will of course share it with you when the time comes!
I was very disciplined with myself last night. I finally tackled the huge ironing pile that has been sitting in the corner of my living room threatening to topple over. I feel so much better now it’s done! Why is it that the thought of doing a much dreaded chore is so much worse than actually getting on with it? I really am the queen of procrastination. When it comes to getting on with boring household chores or baking, well I don’t need to tell you what comes first!
If you’re like me and enjoy putting off household chores to bake, why not try this delicious Raspberry Bakewell loaf cake? If you like Bakewell tart then you will love this cake. Bursting with fresh raspberries and a thin layer of raspberry jam baked through the middle of the cake adds a lovely jammy surprise. The almond flavour is quite subtle, less is definitely more when using almond extract – too much and it will overpower the whole bake.
Raspberry Bakewell Loaf Cake Adapted from Rachel Allen “Cake”
150g soft butter
150g caster sugar
2 large eggs
150g ground almonds
1/4 tsp almond extract
150g self raising flour
150g fresh raspberries
About 3 tablespoons raspberry jam
75g icing sugar
25g flaked almonds
Preheat the oven 180C. Butter and line a 1lb loaf tin or line with a loaf tin liner.
Cream the butter and sugar together until very light and fluffy. Whisk the eggs and almond extract in a jug and slowly add to the creamed mixture. Add the milk, still beating then gently fold in the flour and ground almonds with a metal spoon. Finally stir in the raspberries, very carefully so you don’t crush them all. Spoon half of the mixture into the prepared tin then spoon over the raspberry jam. Spread the jam over the batter evenly with a butter knife. Spoon over the rest of the cake mixture. Bake for 45-50 minutes, or until risen and golden and a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven and leave to cool for 10-15 minutes before carefully turning out onto a wire rack. Cool completely. To ice the cake, place the icing sugar in a bowl and stir in a few drops of water until the icing thickly coats the back of a spoon. Spoon over the cold cake and sprinkle with flaked almonds. If you don’t want to bother with the icing, you could always sprinkle the cake with the flaked almonds before baking and when the cake is cold finish off with a dusting of icing sugar 🙂