Bakewell Loaf Cake
A soft, almond-flavored sponge loaf cake swirled with raspberry jam, topped with sweet icing and optional flaked almonds. Inspired by the classic Bakewell tart, this version is easier, fuss-free, and perfect for tea time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- Unsalted Butter: 170g (softened)
- Caster Sugar: 170g
- Large Eggs: 3
- Self-Raising Flour: 140g
- Ground Almonds: 60g
- Almond Extract: 1 tsp
- Raspberry Jam: 3 tbsp
- Icing Sugar: 100g
- Water: 1–2 tsp
- Flaked Almonds: 2 tbsp (optional)
Instructions
- Preheat Your Equipment: Preheat oven to 170°C (150°C fan) or 325°F. Grease and line a 2lb loaf tin.
- Combine Ingredients: Cream butter and sugar until fluffy. Beat in eggs one at a time. Stir in almond extract, then gently fold in flour and ground almonds.
- Prepare Your Cooking Vessel: Pour half of the batter into the tin. Add jam and swirl lightly. Add remaining batter and level surface.
- Assemble the Dish: Scatter flaked almonds on top if using.
- Cook to Perfection: Bake for 55–60 minutes until a skewer comes out clean. Cover with foil if browning too fast.
- Finishing Touches: Cool in tin for 10 minutes, then transfer to a rack. Drizzle with icing once fully cooled.
- Serve and Enjoy: Slice and enjoy with tea or dessert toppings.
Notes
- Let the cake rest overnight for enhanced flavor.
- Toast flaked almonds for extra crunch and aroma.
- Use a serrated knife for clean slices.
- Store in parchment, then foil to keep it moist longer.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 75mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://tastyze.com/bakewell-loaf-cake/