The Best Raspberry Bakewell Loaf Cake
Indulge in the deliciousness of our Raspberry Bakewell Loaf Cake, a gluten and dairy free delight! This moist, tender loaf features a rich almond base, sweet golden caster sugar, and bursts of juicy raspberries. Perfect for any occasion, it’s easy to make and even easier to enjoy. Serve it plain or drizzle with almond icing for an elegant touch. A delightful treat that brings the taste of summer to your table!
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.