Welcome to a taste of summer with this Raspberry Bakewell Loaf Cake, a perfect blend of moist, tender cake and juicy raspberries. Not only is this delightful treat gluten and dairy free, but it’s also incredibly easy to make! Whether you’re a seasoned baker or just starting, this recipe will bring joy and flavor to your kitchen.
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The Best Raspberry Bakewell Loaf Cake
This cake embodies everything we love about British baking: a lovely balance of sweetness, a hint of almond, and the vibrant burst of fresh raspberries. Plus, it’s a guilt-free indulgence that allows everyone to join in the fun.
Notes on Ingredients
- Ground Almonds: Adds a rich, nutty flavor and helps achieve the cake’s moist texture.
- Dairy Free Butter: A great substitute for traditional butter, ensuring everyone can enjoy this cake.
- Gluten Free Flour: Choose a high-quality blend to maintain texture; xanthan gum helps with stability.
- Raspberries: Fresh or frozen, these berries are the stars of the show, infusing the cake with natural sweetness.
How to Make Raspberry Bakewell Loaf Cake
- Preheat Oven: Set your oven to 180°C (160°C fan) or gas mark 4.
- Prepare the Tin: Line a 2lb loaf tin with baking paper for easy removal.
- Combine Ingredients: In a food processor, blend all ingredients until well mixed.
- Layer the Mixture: Pour half of the batter into the tin, spread evenly. Add a layer of raspberries, then cover with the remaining batter.
- Bake: Place in the middle of the oven for 50-60 minutes. Check at 45 minutes; cover with foil if browning too quickly.
- Cool: Once baked, allow the cake to cool in the tin before transferring to a wire rack.
Optional Almond Icing
- Mix Icing: Combine icing sugar, almond extract, and water to your desired consistency.
- Toast Almonds: Lightly toast sliced almonds in a pan until golden, then sprinkle over the iced cake.
How to Serve Raspberry Bakewell Loaf Cake
Slice and serve your cake warm or at room temperature. It pairs wonderfully with a cup of tea or coffee. For a touch of elegance, consider a dollop of dairy-free whipped cream or a scoop of vanilla ice cream.
How to Store Raspberry Bakewell Loaf Cake
Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. The flavors may even deepen over time!
FAQs About Raspberry Bakewell Loaf Cake
Can I use frozen raspberries?
Absolutely! Frozen raspberries work perfectly; just fold them in gently to avoid crushing.
How can I make this recipe vegan?
Substitute the eggs with flax eggs or a commercial egg replacer for a vegan option.
What if I don’t have ground almonds?
You can replace them with more gluten-free flour, but the flavor and texture may differ slightly.
The Best Raspberry Bakewell Loaf Cake
Ingredients
- 175 g ground almonds
- 175 g softened butter or dairy-free substitute or flavorless oil, such as sunflower oil
- 175 g golden caster sugar
- 175 g self-raising flour Gluten-Free substitute: use gluten-free self-raising flour and 1 tsp xanthan gum
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 200 g raspberries
For Almond Icing (optional):
- 140 g icing sugar
- 1 tsp almond extract or 1 tbsp amaretto
- 2-3 tbsp water
- Toasted flaked almonds for garnish
Instructions
- Preheat oven to 180c / 160 fan / gas 4
- Line a 2lb loaf tin
- place all the ingredients in a food processor and mix until well combined
- Put half the mixture into the lined tin and level it
- Sprinkle over the raspberries and cover with the remaining half of the mixture and level with a spoon or spatula.
- Place on the middle shelf of the oven and bake for 50 – 60 minutes, ovens do vary. You should check your cake at 45 mins to make sure it is not getting to brown on top – if it is you can cover it loosely with foil to prevent burning).
- Test cake by inserting a skewer, if it is ready it should come out clean. Remove cake from the oven and leave to cool in the tin.
- ** For Almond Icing (Optional):
- 1.Mix the extract and 2 tbsp of water into the mixture until combined. Keep adding water gradually until the icing is thick but not too runny. Drizzle over the top of the cake.
- Toast the almonds in a pan with no oil on a low heat. After about 3 minutes the oil will begin to be released from the almonds and they will begin to brown. Keep moving the pan around to stop them from burning. When they reach a golden brown colour remove from the heat and leave to cool before sprinkling over the top of your cake.