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
Recipe Type: Dessert
Author: Hanifa Hanid
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
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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