Bakewell Loaf Cake!
A simple fruit Bakewell loaf cake with an almond sponge stuffed with berries, and an almond buttercream frosting topping
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Servings: 10 slices
Ingredients
Cake
- 150 g unsalted butter/baking spread
- 150 g caster sugar
- 150 g self raising flour
- 150 g ground almonds
- 3 medium eggs
- 1 tsp vanilla or almond extract
- 250 g berries (I use strawberries, raspberries and blueberries)
- 25 g flaked almonds (optional)
Frosting
- 125 g unsalted butter
- 250 g icing sugar
- 1-2 tsp almond extract
Decoration
- Fresh berries
- Toasted almond flakes
- Icing sugar
Instructions
Cake
- Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin
- In a bowl, beat the butter and sugar together until fluffy
- Add the almonds, flour, eggs and flavouring to the bowl as well, and mix
- Fold through the berries and spoon into the prepared tin
- Sprinkle on some flaked almonds if you want
- Bake for 45-55 minutes in the preheated oven and then leave to cool fully
Frosting
- In a new bowl, beat the butter on it’s own until smooth
- Add the icing sugar and almond extract and mix (If it's super thick, add 1tbsp of boiling water at a time until you have the consistency you want)
Decoration
- Pipe onto the cake however you want - I used a 2D closed star piping tip
- Top with fresh berries, toasted almonds and a dusting of icing sugar
Notes
- This cake will last 2-3 days at room temperature. It can also go in the fridge because of the fruit, but the cake will likely become dense.
- You can freeze the cake for 3+ months
- The cake is delicious without the buttercream frosting - you can replace with a simple icing drizzle or melted chocolate drizzle
- I use this 2lb loaf tin in my loaf cake recipes
- I use this piping tip for the decoration
- I use these piping bags