Thursday, 28 January 2016

Bakewell Cake - all-in-one - Easy

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.

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