Bakewell Cake – An Alternative To Bakewell Tart

bakewell cake recipe

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.

bakewell cake served

Bakewell Cake – An Alternative To Bakewell Tart

5 from 4 votes
Recipe by Andrea D Course: DessertCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

410

kcal

Bakewell Cake is a unique alternative to Bakewell Tart. With a plan to combine dairy free-cake mixture with raspberry and marzipan

Ingredients

  • 6 oz Sugar

  • 6 oz dairy free margarine

  • 6 oz Self Raising Flour

  • 2 x eggs

  • 1 tsp Almond essence

  • Dash of Oat milk

  • Marzipan

  • Jam

Directions

  • 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.

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