|this is a Bakewell Tart (traditional) - link here for its history|
My recipe is more of a sponge cake which has the 'Bakewell' taste ..........
Oven: 160/70 deg. C
Timing: approximately 45 mins. - do check with a skewer that it's cooked through.
4.5 ozs. (140g.) softened butter or Flora (for baking)
4.5 ozs. (140g) golden caster sugar
4.5ozs. (140g.) self-raising flour
2 large eggs
1/2 tsp. vanilla and 1/2 tsp. almond essence
Seedless Raspberry Jam
Beat all the ingredients, except the jam, together until nice and creamy.
If the mixture looks a little heavy - pour in some hot water (boiled) - just a little at a time until you have the right creamy consistency.
Prepare a cake tin, with either a liner, or greased and floured and pour the batter in - smooth it out (roughly) evenly :)
Place small dollops (teaspoons) of the raspberry jam on top - this will probably sink, but it doesn't matter. If the jam is thin enough - you could 'swirl' it through the batter.
Bake for approx. 1/2 hr and check the cake, then give it another 15 mins if not done - or until cake is cooked through - testing with a skewer.
The cake should just about be coming away from the edges of the tin.