Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, raspberry bakewell cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Cool, remove from the tin and dust with icing sugar to serve. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers.
Raspberry Bakewell Cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Raspberry Bakewell Cake is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have raspberry bakewell cake using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Raspberry Bakewell Cake:
- Make ready 250 g dairy free spread
- Take 280 g gluten free self raising flour
- Make ready 250 g caster sugar
- Take 4 eggs
- Get 150 ml dairy free natural yoghurt
- Take 1 teaspoon almond extract
- Make ready 4 tablespoons raspberry jam
- Prepare 2 tablespoons flaked almonds
- Get icing sugar for dusting
This fresh raspberry bakewell cake has a hidden jam centre and is bursting with fresh raspberries. It's very easy to make and is the perfect cake for bakewell tart fans! I'm such a huge fan of baking with raspberries - they provide a sweet-sharp edge to most baked goods such as cakes, muffins and puddings. Beat dairy-free spread, gluten-free flour, sugar, eggs, dairy-free yoghurt and almond extract until smooth.
Instructions to make Raspberry Bakewell Cake:
- Preheat the oven to 180 oC - Grease and line a 9” round cake tin
- Beat together the dairy free spread, gluten free flour, sugar, eggs, dairy free yoghurt and almond extract until smooth - Pour into the cake tin
- Dot the jam over the top of the cake batter - Sprinkle on the flaked almonds
- Bake for 35 minutes - Allow to cool and then dust with icing sugar before serving
I'm such a huge fan of baking with raspberries - they provide a sweet-sharp edge to most baked goods such as cakes, muffins and puddings. Beat dairy-free spread, gluten-free flour, sugar, eggs, dairy-free yoghurt and almond extract until smooth. Bakewell is typically almond, with cherry - or raspberry/strawberry etc depending on what you fancy. For this cake, I decided to make a two layer cake (Sorry three layer lovers) as it was for my friends birthday, and they didn't want a massive cake. I used a standard Victoria sponge style recipe, but with the addition of ground almonds.
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