Easy Bakewell Cake

This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!

Serves: 10

Preparation time: 10 min

Cook time: 35 min


Ingredients

Dry ingredients

  • 100g/1 cup ground almonds

  • 200g/1¼ cups self-raising flour

  • 210g/1 cup golden caster sugar

  • 1½ tsp baking powder

  • ¼ tsp salt

Wet ingredients 

  • 300ml/1¼ cups soya milk

  • 115ml/½ scant cup neutral oil

  • ¾ tbsp cider vinegar

  • 2 tsp almond extract

  • 1 tsp vanilla extract

Other ingredients

  • 225g (approx.)/8 oz raspberries

  • Blobs of raspberry or cherry jam (optional)

  • 2 x handfuls (approx.) vegan white chocolate chips or broken white chocolate chunks (optional)

  • 5 tbsp flaked almonds

  • Icing sugar for dusting

Optional serving suggestions: fresh raspberries, vegan creme fraiche, coconut yoghurt, fresh mint


Method

Dry ingredients

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.

  2. Line a 23cm (approx.) springform cake tin.

  3. In a large mixing bowl, thoroughly combine all of the dry ingredients and set aside.

Wet ingredients 

  1. In a large jug, whisk all of the ingredients really well and set aside for a few minutes.

  2. Just before you’re ready to put the cake into the oven, pour the wet ingredients into the dry and thoroughly combine without over-stirring. This is your cake mixture.

Assembly

  1. Pour half of the cake mixture into the bottom of the lined cake tin and make sure that it’s evenly spread.

  2. Place the raspberries over the mixture, making sure they’re evenly spaced.

  3. Add some blobs of jam over the raspberries. Also evenly add the vegan white chocolate at this stage, if using.

  4. Pour over the other half of the cake mixture, covering the layer of raspberries.

  5. Evenly sprinkle the flaked almonds over the top of the mixture.

  6. Place in the oven and bake for 30-40 minutes depending on your oven. Check after 30 minutes and see if a knife/skewer comes out clean. If not, pop in for another 5-10 minutes until properly cooked.

  7. Leave to cool before serving.

  8. Dust with icing sugar and serve.

TaraMay ByrneComment