RASPBERRY BAKEWELL CAKE
This simple almondy cake is a great way of using up pick-your-own raspberries
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
- 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. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Nutrition Facts : Calories 411 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
BAKEWELL SLICE
A delectable version of the Bakewell tart baked on a baking sheet that is a favorite with everyone I know.
Provided by cookingismylife
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
- Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
- Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
- Spread raspberry jam evenly over the cooled pastry.
- Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
- Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 46.8 g, Cholesterol 92.5 mg, Fat 35.7 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 185.5 mg, Sugar 27.4 g
JAMES MARTIN'S DOUBLE RASPBERRY BAKEWELL TART
Follow our step-by-step for prepping your tart case then fill with frangipane and top with fruit for a classic bake everyone will love
Provided by James Martin
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
- Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
- Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
- Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
- Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.
Nutrition Facts : Calories 734 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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