I haven’t baked a cake since school, which was quite some time ago I can tell you. I love cooking but I’m not really a recipe follower, I prefer to chuck things in a pan and see what happens. But when we moved I got given a Kenwood mixer as a house warming present, so this weekend I thought I’d better stop being scared of it and give it a go.
And you know, it really wasn’t too bad.
Raspberry Bakewell Cake (from BBC Good Food)
Ingredients: 140g ground almonds, 140g softened butter, 140g golden caster sugar, 140g self-raising flour, 2 eggs, 1 tsp vanilla extract, 250g raspberries, 2 tbsp flaked almonds
Step 1: Put the oven on (180c/160c fan/gas 4), grease sides and line the base of a 20cm loose-bottomed cake tin.
Step2: Because I was a bit nervous of the whole recipe thing I measured all the ingredients out and lined them up in bowls beforehand, so all I had to do was tip the ground almonds, butter, flour, sugar, eggs and vanilla into the mixer bowl. With the K beater attachment I combined them all together.
Step 3: Spread half the cake mix over the bottom of the cake tin and smooth over the top. This was a bit tricky as the mixture is very sticky, so I ended up using my fingers.
Step 4: Scatter the raspberries over the cake mix, then dollop the remaining cake mix on top and smooth over (again I used my fingers – cake mix really does taste as good as it did when I was a child!). Top with the flaked almonds.
Step 5: Bake for 50 minutes until golden. Cool, remove from the tin and dust with icing sugar to serve (um, yeah, I forgot the icing sugar, but it didn’t matter).
Step 6: Tuck in!
Points to note: I was worried that the mixture was too dry, and as I’ve mentioned it was a bit difficult to distribute evenly in the tin.
But it evened out in the oven and the finished result was lovely and moist. The raspberries I used were maybe slightly past their best, so they disintegrated and the cake had more of a raspberry ‘layer’ than expected. Plus there’s a very faint metallic tang to the raspberries, I can’t figure out why (and it didn’t spoil my enjoyment!).
I’ll definitely make this again, it was really easy and made the house smell beautiful. I think it would work really well with apples instead of the raspberries, or rhubarb (very autumnal!).
Now, I’m off to have a slice with a cup of tea whilst watching Calamity Jane. What Sunday afternoons are for!