Get baking with a Bakewell Cake

6 May

Time flies, not just when you’re having fun, but when you’re working harder than usual too. And for the past two weeks I have been so flat-out busy that my lovely blog has been neglected. Apologies, cakefans, but this term has seen me return to the chalkface after an absence of eight years from the classroom. The joys of preparation and planning, not to mention marking and assessing, are once more part of my daily routine. Along with perpetual tiredness and a desire to suck throat lozenges.  I love teaching, I really do, but I love baking too, and I feel bereft when my weekend goes by without a baking session or a blog update.

Bakewell Cake

So let’s get baking. And how about a variation on the classic Bakewll Tart?

INGREDIENTS

150 g ground almonds
150 g golden caster
150 g self raising flour
150 g butter
2 eggs
1 teaspoon almond essence
200 – 250 g fresh or frozen raspberries
50 g flaked almods
icing sugar to sift

Heat the oven to 180 C and grease and bottom line a 20cm spring-form tin.

METHOD 

  1. Place the ground almonds, caster sugar, flour, butter and eggs and pulse until smoothly combined.
  2. Spread half the mixture on the base of the tin then scatter the raspberries over and sprinkle on some icing sugar.
  3. Blob on the remaining mixture and smooth the top.
  4. Scatter over the flakes almonds then pop into the oven for 50 minutes to an hour, until firm to the touch and golden.
  5. Leave to cool on a wire rack before removing from the tin and sprinkling on some icing sugar.
  6. Delicious warm or cold. With ice cream or without.

A little taste of spring! 🙂

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2 Responses to “Get baking with a Bakewell Cake”

  1. frugalfeeding May 6, 2012 at 9:45 pm #

    It really does! Luckily, I’ve been able to dedicate plenty of time to blogging recently. That bakewell tart looks great.

    • Edyth Miles May 7, 2012 at 10:16 am #

      Thank you! Wish there were more hours in the day 🙂

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