“Here, all the lovely flavours of a Bakewell sponge pudding come together as a cake,” say the masters at Leiths Cookery School. “If you don’t like marzipan, leave it out altogether, and replace the almond extract with a few drops of vanilla extract to create a raspberry ripple sponge instead.”

Leiths School of Cookery's Bakewell cake
PA Photo/Quadrille/Peter Cassidy.
Leiths School of Cookery's Bakewell cake
Print Recipe
Nutrition Facts
Bakewell sponge cake
Amount Per Serving
Calories 298 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 74mg25%
Sodium 26mg1%
Potassium 124mg4%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 24g27%
Protein 6g12%
Vitamin A 317IU6%
Vitamin C 7mg8%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Bakewell sponge cake

Who doesn't love a slice of a classic Bakewell tart? Now you can indulge your love of raspberries, sweet frangipane and flaked almonds in cake form!
Prep Time30 minutes
Cook Time50 minutes
Cooling time15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Servings: 12
Calories: 298kcal

Equipment

  • Saucepan
  • Sieve
  • Mixing bowl
  • Electric whisk
  • Spatula
  • Cake tin
  • Skewer
  • Wire rack

Ingredients

  • 1 tsp oil to grease
  • 100 g white marzipan
  • 4 eggs room temperature
  • 110 g unsalted butter softened
  • 225 g caster sugar
  • 1/2-1 tsp bitter almond extract to taste
  • 170 g self-raising flour
  • 50g flaked almonds

For the raspberry purée

  • 300 g raspberries fresh
  • 2 tbsp Framboise syrup

To finish

  • Icing sugar to dust

Method

  • To make the purée, bring the raspberries and Framboise syrup to the boil in a small saucepan over a low heat. Bubble vigorously for four to six minutes, stirring occasionally, until the mixture looks quite thick and ‘jammy’. Pass through a sieve into a bowl while still hot, and leave to cool completely.
  • Meanwhile, to make the sponge, grease the cake tin and line the base with a disc of baking parchment. Heat the oven to 180°C/gas mark 4.
  • Cut the marzipan into 1.5cm dice and set aside. Break the eggs into a small bowl and, using a fork, beat lightly to break them up.
  • Cream the butter and sugar in a medium bowl, using an electric whisk, until pale, light and fluffy. Add the eggs to the creamed butter and sugar in several additions, beating well between each one (five or six additions will do).
  • Add the almond extract and diced marzipan, folding them into the mixture using a large metal spoon or a spatula. Sift the flour into the bowl and carefully fold it in, trying not to beat any air out of the mixture
  • Drizzle the cooled raspberry purée over the sponge mixture and fold it in quickly and very lightly, so that it creates a marbled effect; do not be tempted to over-mix, or you will lose the rippled appearance in the cooked cake.
  • Pour the mixture into the prepared cake tin and level it out with the back of the spoon. Sprinkle the flaked almonds over the surface and lightly press them into the mixture using your fingertips.
  • Bake in the middle of the oven for about 50–60 minutes, or until well risen, golden brown and a skewer inserted into the centre comes out clean, or with just a few moist crumbs clinging to it.
  • Remove from the oven and leave the cake to cool in the tin for 10–15 minutes before turning it out onto a wire rack. Peel off the lining paper and leave to cool completely. Before serving, dust generously with icing sugar.

Nutrition

Calories: 298kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 26mg | Potassium: 124mg | Fiber: 3g | Sugar: 24g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg

Leiths How To Cook Cakes by Leiths School of Food and Wine, photography by Peter Cassidy, is published by Quadrille. Available from Amazon.

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