Delightful Bakewell Loaf Cake Recipe

Indulge in the classic flavors of a Bakewell Tart transformed into a luscious loaf cake! This Bakewell loaf cake features a moist almond sponge infused with fresh berries and topped with creamy almond buttercream. It’s simple to make and irresistible to eat!

Ingredients

For the Cake

• 150 g unsalted butter or baking spread (room temperature)
• 150 g caster sugar
• 150 g self-raising flour
• 150 g ground almonds
• 3 medium eggs
• 1 tsp vanilla or almond extract
• 250 g mixed berries (e.g., strawberries, raspberries, blueberries)
• 25 g flaked almonds (optional, for topping)

For the Frosting

• 125 g unsalted butter (room temperature)
• 250 g icing sugar
• 1-2 tsp almond extract

For Decoration

• Fresh berries
• Toasted almond flakes
• Icing sugar (for dusting)

Instructions

Baking the Cake

1. Preheat your oven to 180ºC (160ºC fan). Line a 2 lb loaf tin with parchment paper.
2. In a mixing bowl, beat the butter and sugar together until light and fluffy.
3. Add the self-raising flour, ground almonds, eggs, and the vanilla or almond extract to the mixing bowl. Mix until well combined.
4. Gently fold in the mixed berries and pour the batter into the prepared loaf tin.
5. If desired, sprinkle the flaked almonds on top of the batter.
6. Bake in the preheated oven for 45-55 minutes, or until golden brown and a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.

Preparing the Buttercream

7. In a clean bowl, beat the butter alone until smooth and creamy.
8. Gradually add the icing sugar and almond extract, mixing until combined. If the frosting is too thick, add boiling water, one tablespoon at a time, until you reach the desired consistency.

Decorating the Cake

9. Once the cake is cool, pipe the buttercream on top using your preferred piping tip.
10. Finish with fresh berries, toasted almond flakes, and a light dusting of icing sugar.

Tips & Tricks

• This Bakewell loaf cake can be stored at room temperature for 2-3 days. You can also refrigerate it, but note that the texture may become denser.
• Freeze the cake for 3+ months if needed.
• Enjoy the loaf plain or drizzle it with simple icing or melted chocolate instead of buttercream.
• For best results, use a trusty 2 lb loaf tin and a 2D closed star piping tip for decorating.

Savor the lovely almond and berry combination in every slice! Perfect for any occasion, enjoy with your favorite cup of tea.