This Raspberry Bakewell Cake is a simple two layered almond sponge with raspberry jam, almond buttercream, water icing and flaked almonds.
I wanted to make this cake as an homage to one of my favourite places to buy cakes. We often visit Harlow Carr in Harrogate and buy a bundle of cakes and bakes from Bettys to bring home.
One of my favourite cakes is Bettys Almond and Raspberry Cake. It's divine. So this week I set myself a challenge to have a go at making something similar. I wanted mine to have all the flavours of a Bakewell Tart which is one of my favourite pastry recipes and kept to Bettys theme of using Raspberry and Almond flavours. But you can use your favourite jam if you wish.
I'm not often a fan of multi layered cakes, unless it's for a special occasion, so baking this Bakewell Cake as a single layer, then slicing it in two made sense. Turning the cake layers over after slicing, meant that I could have a nice flat surface to decorate the cake with icing.
How to Make a Raspberry Bakewell Cake
A full list of ingredients and instructions can be found on the recipe card at the bottom of this post.
A word about some of the ingredients and possible alternatives.
- Sugar - Soft Brown sugar. White caster sugar is fine
- Jam - Seedless raspberry jam. Use your favourite jam if you wish.
- Almond Extract - Add to taste as this adds additional Almond flavour to your cake and buttercream.
- Flaked Almonds - Crushed nuts are fine.
Let's get baking. Please take the time out to read through the recipe first. Preheat your oven (180deg fan assisted). Grease and line the base and sides of an 8 inch (20cm) springform cake tin with baking parchment. If using baking bands, start soaking them in a bowl of cold water or use to manufacturers instructions.
Using an electric mixer, beat together the butter, sugar and almond extract until soft and lighter in colour. Add the eggs one at a time adding a little flour to avoid any curdling. Mix until well combined. Add the ground almonds, remaining flour and milk. Mix until well combined.
Spread the cake batter evenly into the prepared cake tin. If using them, place the soaked baking bands around the outside of the tin. I find baking bands give you nice soft edges.
Bake in the centre of the oven for 25 to 30 minutes, or until baked, testing the centre of the cake with a skewer until it comes out clean. Leave in the tin to cool a little before turning out onto a rack to cool completely.
Make the Buttercream
While the almond sponge cake is cooling, make the buttercream. Beat the butter for a few minutes until nice and soft. Add the sieved icing sugar a spoonful at a time and beat well. Add the Almond Extract and beat until nice and smooth.
When the cake has cooled completely, slice horizontally so that you have two even layers. If your cake has domed after baking, don't worry, turn that layer upside down and place it on a cake stand. Leave the other layer, also upside down to one side.
Spread the raspberry jam evenly over the top of the layer on the cake stand.
Spread about ¾ of the buttercream over the top of the second layer. Sandwich the two layers together. There's no hard and fast rule as to which way you fill your cakes, I just did mine this way as it seemed easier for me.
You should have a nice flat surface as your top layer for decorating. Spread the remaining buttercream evenly around the side of the cake with enough thickness to hold the flaked almonds. Adding some baking parchment underneath the cake will help keep your cake stand nice and clean.
Coat the sides of the cake with the flaked almonds. Some may need pressing down to stay firmly on the cake.
Make the Water Icing
To make the water icing, gradually add the water to the (sieved) icing sugar a teaspoon at a time until you have a thick spreadable consistency that isn't too runny or it will run off the side of your cake. After adding a couple of teaspoons I suggest you start adding the water a drop at a time to ensure you get the right thickness.
If you have gone too far and the icing becomes too runny, add a little more icing sugar. Spread the icing evenly over the top of the cake.
Sieve the Raspberry jam and add to a piping bag with a small nozzle. Pipe circles on top of the icing and using a cake skewer create a spider effect. Or decorate as you wish.
Save and Pin for Later
Other Ground Almond Cake Recipes
I hope you enjoy making this cake. Please let me know how you get on by leaving a comment below.
Happy Baking
Raspberry Bakewell Cake (Almond and Raspberry Cake)
Equipment
- 8 inch springform cake tin
- Baking bands (Optional)
- Baking Parchment
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 120 g Butter unsalted at room temperature
- 120 g soft brown sugar
- ½ teaspoon almond extract or to taste
- 50 g ground almonds
- 2 medium eggs
- 120 g self raising flour
- 1 tablespoon whole milk
Buttercream and Filling
- 70 g butter softened
- 140 g icing sugar sieved
- 3 - 5 drops Almond Extract or to taste
- 3 tablespoons Raspberry Jam Seedless if you prefer
Decoration
- 2 tablespoons Raspberry jam Seedless if possible or sieved to remove seeds
- 130 g icing sugar sieved
- 2 - 3 teaspoons of water
- 40 g flaked Almonds
Instructions
- Preheat the oven to 180 deg Fan assisted. Grease and line the base and sides of an 8 inch (20cm) spring form cake tin with baking parchment. If using baking bands, start soaking them in a bowl of cold water or use to manufacturers instructions.
- Using an electric mixer, beat together the butter, sugar and almond extract until soft and lighter in colour.
- Add the eggs one at a time adding a little flour to avoid any curdling. Mix until well combined
- Add the ground almonds, remaining flour and milk. Mix until well combined.
- Spread the cake batter evenly into the prepared cake tin. If using them, place the soaked baking bands around the outside of the tin. I find baking bands give you nice soft edges.
- Bake in the centre of the oven for 25 to 30 Minutes, or until baked, testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool a little before turning out onto a rack to cool completely.
Almond Buttercream
- While the Cake is cooling, make the buttercream. Beat the butter for a few minutes until nice and soft. Add the sieved icing sugar a spoonful at a time and beat well.
- Add the Almond Extract and beat until nice and smooth.
- When the cake has cooled completely, slice horizontally so that you have two even layers. If your cake has domed after baking, don't worry, turn that layer upside down and place it on a cake stand. Leave the other layer, also upside down to one side.
- Spread the raspberry jam evenly over the top of the layer on the cake stand.
- Spread about ¾ of the buttercream over the top of the second layer. Sandwich the two layers together.
- You should have a nice flat surface as your top layer for decorating.
- Spread the remaining buttercream evenly around the side of the cake with enough thickness to hold the flaked almonds.
- Coat the sides of the cake with the flaked almonds. Some may need pressing down to stay firmly on the cake.
Decoration
- To make the water icing, gradually add the water to the (sieved) icing sugar a teaspoon at a time until you have a thick spreadable consistency that isn't too runny or it will run off the side of your cake. After adding a couple of teaspoons I suggest you start adding the water a drop at a time to ensure you get the right thickness. If you have gone too far and the icing becomes too runny, add a little more icing sugar.
- Spread the icing evenly over the top of the cake.
- Sieve the Raspberry jam and add to a piping bag with a small nozzle. Pipe circles on top of the icing and using a cake skewer create a spider effect. Or decorate as you wish.
Leave a Reply