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 – 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
Course: DessertCuisine: BritishDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
410
kcalIngredients
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.
