This easy all in one cake has all the makings of a bakewell tart with flaked almonds, fruity jam and almond flavour but none of the faff!
I love a Bakewell Tart as much as the next person but sometimes you just need a quick and easy cake that you can chuck together in minutes and this is it! Truth be told, this isn’t my first Bakewell inspired cake – shout out to my Cherry Bakewell Cake and my Baked Bakewell Cheesecake – but it is my fastest!
I happened upon this recipe when I was in need of cake but short on time and low on supplies. After a quick recce of the fridge and pantry, I realised my collection of jams and almonds were shouting BAKEWELL at me. And let’s face it, almonds and jam are too delicious a combination to ignore.
This cake is the perfect tea time treat. Whether or not your’re using a Thermomix, you just chuck all the ingredients (apart from the jam) into the bowl and away you go. This cake is also very forgiving, you can use cherry or raspberry jam, you can even mix things up by using marmalade if you like.
I’ve been sharing this cake with friends and neighbours and it’s been very well received. Everyone loves the cherry and almond flavour combo and the texture – the ground almonds make the cake super moist yet lovely and light.
What food combination can you not resist? Have you got a favourite quick cake recipe?
Serves 8
Ingredients
140g almond meal
140g caster sugar
140g self-raising flour
140g butter
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla essence
1 tablespoon milk
100g cherry or raspberry jam, at room temperature
2 tablespoons flaked almonds
icing sugar, to serve
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Grease the base and sides of a 20cm springform tin and line the base with baking paper.
- Place almonds, sugar, flour, butter, eggs, almond extract and vanilla essence into a food processor and blitz until combined.
- Add tablespoon of milk and mix again.
- Spread half the mixture into the prepared tin and smooth the top.
- Dollop the jam over the cake mixture and spread it around.
- Top with the remaining cake mixture, gently spreading it all over the jam. Scatter the flaked almonds over the top of the cake.
- Bake for about 50 minutes until the top of the cake is golden and a skewer inserted into the centre of the cake comes out clean.
- Allow to cool before removing from the tin. Dust with icing sugar and serve.
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Grease the base and sides of a 20cm springform tin and line the base with baking paper.
- Place almonds, sugar, flour, butter, eggs, almond extract and vanilla essence into TM bowl and mix for 10 seconds on speed 4. Scrape down sides and base of bowl.
- Add tablespoon of milk and mix for another 5 seconds on speed 4. Scrape down sides and base of bowl and if necessary, mix for a further 5 seconds on speed 4 until combined.
- Spread half the mixture into the prepared tin and smooth the top.
- Dollop the jam over the cake mixture and spread it around.
- Top with the remaining cake mixture, gently spreading it all over the jam. Scatter the flaked almonds over the top of the cake.
- Bake for about 50 minutes until the top of the cake is golden and a skewer inserted into the centre of the cake comes out clean.
- Allow to cool before removing from the tin. Dust with icing sugar and serve.
