Home » Recipes » Sweet » Bakewell Cake – An Alternative To Bakewell Tart

Bakewell Cake is a unique alternative to Bakewell Tart. With a plan to combine dairy free-cake mixture with raspberry and marzipan, this cake provides energy fuel for runners and walkers and is a great accessory to a Cup of Tea, or winter Dessert. If you enjoy almond flavours, this easy to make cake is guaranteed to bring out the inner Pavlov.


6 oz Sugar

6 oz dairy free margarine

6 oz Self Raising Flour

2 x eggs

1 tsp Almond essence

Dash of Oat milk



baked bakewell cake


I tend to mix the sugar and butter together first and then add the eggs, flour and almond essence. Mix well and add a dash of Oat milk. Choose a standard size loaf tin and line it with greaseproof paper. Add half the raw mixture.

From a block of marzipan, tear off a chunk and roll it out so it covers the raw mixture in the cake tin. I usually roll out to ¼ inch thick. Add raspberry jam and smooth out.  Finally, add the remaining raw cake mixture and sprinkle the top with trail mix of your choice. I use a combination mix that consists of pumpkin seeds, sunflower seeds, almonds and cranberries.

Bake in a pre-heated oven at 180 degrees for an hour. Check the centre is cooked after an hour by inserting a knife into the cake. If the knife comes out of the cake clean, its cooked.  Allow to cool if you can wait that long.

bakewell cake served

My recipe dedicated to #Cookingwithcora. The best daughter ever.

4.8/5 (5 Reviews)

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