Description
The Bakewell Loaf Cake is a moist and tender British treat inspired by the classic Bakewell tart. It features a buttery almond-infused sponge layered with tart cherry jam and topped with crunchy flaked almonds, perfect for afternoon tea, snacks, or dessert. Easy to prepare with pantry-friendly ingredients, this loaf cake offers a delightful balance of sweet, nutty, and fruity flavors that everyone will enjoy.
Ingredients
Units
Scale
Wet Ingredients
- 150g Butter, softened
- 150g Castor Sugar
- 3 Eggs
- 1 tsp Almond Extract
Dry Ingredients
- 100g Ground Almonds
- 150g Self-Raising Flour
Fillings and Toppings
- 4 tbsp Cherry Jam
- 25g Flaked Almonds
Instructions
- Prepare Your Loaf Tin: Grease your loaf tin with butter or line it with parchment paper to prevent sticking and ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and castor sugar together until pale and fluffy to create a light and airy texture in your loaf.
- Add Eggs and Almond Extract: Beat the eggs in one at a time, fully incorporating each before adding the next. Stir in the almond extract to infuse the batter with classic Bakewell flavor.
- Fold in Dry Ingredients: Gently fold the ground almonds and self-raising flour into the wet mixture, being careful not to overmix to maintain a tender and light batter.
- Layer and Fill with Jam: Pour half of the batter into the prepared loaf tin, spoon a thin layer of cherry jam evenly over the batter, then cover with the remaining batter, keeping the jam centered inside.
- Add Topping: Sprinkle flaked almonds evenly over the top of the batter to add a crunchy texture and decorative golden finish once baked.
- Bake to Perfection: Bake in a preheated oven at 170°C (340°F) for 50-60 minutes. Check doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Let the loaf cool in the tin for 10 minutes before transferring to a wire rack to cool completely, which helps the loaf set and makes slicing easier.
Notes
- Use room temperature butter and eggs for smooth batter mixing.
- Fold dry ingredients gently to preserve air and ensure a lighter texture.
- Do not overfill the loaf tin; fill only three-quarters full to avoid overflow.
- Test the cake’s doneness with a skewer about 10 minutes before the end of baking time.
- Allow the loaf to cool completely before slicing to maintain neat slices and prevent crumbling.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg