Almond Bakewell Cake

Effort: Medium
Kit: Electric Whisk
Lifespan: 3-5 days
Temp: Room
Cook's Fave: Yes

Serves: 12, Calories: 455

Ingredients

Cake:

  • 200g butter, softened.   1502
  • 150g self raising flour, sifted.   502
  • 50g ground almonds.   320
  • 200g caster sugar.   800
  • 4 eggs.   300
  • 2 tsp almond essence (or 1 tsp extract)
  • 1 tsp baking powder
  • 2 tbsp milk.   60
  • 100ml sour cream (optional).   187

Filling/Topping:

  • 100g butter (125g), softened.   751
  • 140g icing sugar (175g), sifted.   560
  • 1 tsp almond essence, (or ½ tsp extract)
  • 2-3 tsp milk (optional - use if piping).   30
  • 150g strawberry jam.   378
  • 10g flaked almonds.   64

Method

  1. Preheat oven to 160°C Fan/Gas Mark 4.
  2. Grease and line 2x 8" sandwich tins.
  3. Cake: In large mixing bowl; Cream butter and sugar. Add eggs one at a time, mixing well between additions. Add 2 tbsp flour with last egg.
  4. Optional: Whisk in sour cream.
  5. Fold in remaining flour, ground almonds and baking powder with 2 tbsp milk. Divide between tins.
  6. Bake for 20-25 mins.
  7. Remove from tins after 10 mins cooling.
  8. Filling: Spread jam on one cake. Sandwich both cakes together.
  9. Topping: In large Pyrex bowl; Cream butter, icing sugar and almond essence, with a fork. Whisk in dash of milk if necessary. Spread over top of cake.
  10. Scatter with flaked almonds.

Calories = 5454

  • 5454 / 12 = 455

Tip: Sour cream increases life of cake from 3 days to 5.


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