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