Bakewell Loaf Cake
For the cake:
- 230g unsalted butter, softened
- 200g erythritol granulated sugar
- 4 large eggs
- 190g all-purpose flour organic GF
- 1teaspoon baking powder
- 1/4 teaspoon salt
- 50g almonds flour
- 1 teaspoon almond extract sugar-free
- 1/4 teaspoon vanilla extract sugar-free
- 60ml cashew milk (recipe here ) / regular
For the topping:
- 60g raspberry jam (homemade recipe here ) (or use your favorite )
- 20–25g flaked almonds
INSTRUCTION:
Preheat oven to 175°C. Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Stir in the almond extract and vanilla extract until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread evenly. Smooth the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean and the top is golden brown.
While the cake is baking, prepare the icing. Heat the raspberry jam in a small saucepan over a low heat until runny. Set aside to cool slightly.
Once the cake is baked, remove it from the oven and leave to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled completely, spread the warm raspberry jam over the top of the cake. Sprinkle with flaked almonds to decorate.
Slice and serve the delicious Bakewell Loaf Cake.
Enyoj!!
