Go Back
+ servings
This Raspberry Almond Cake is my version of the classic Bakewell Tart in cake form. Almond cake layers, almond & raspberry buttercream, with fresh raspberries and almond slices. The perfect Bakewell Cake! | livforcake.com
Print Pin
5 from 6 votes

Bakewell Cake (Raspberry Almond Cake)

This Raspberry Almond Cake is my version of the classic Bakewell Tart in cake form. Almond cake layers, almond & raspberry buttercream, with fresh raspberries and almond slices. The perfect Bakewell Cake!
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 785kcal
Author Olivia

Ingredients

Cake:

Swiss Meringue Buttercream:

Assembly:

Instructions

Almond Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
  • Combine milk and Amaretto. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Remove 3 cups of buttercream. Add 1/4 tsp almond extract to those 3 cups and whip well (I did this with a spatula). Add 4 Tbsp freeze-dried raspberry powder to remaining buttercream and beat well to combine.

Assembly:

  • Trim tops of each cake layer just slightly (to help absorb the syrup). Drizzle each with 1-2 Tbsp raspberry syrup (or coulis). Spread with an offset spatula to cover.
  • Place one layer of cake on a cake stand or serving plate. Top with 1/2 cup of almond buttercream and spread evenly. Gently press about 6 Tbsp fresh raspberries into the top. Repeat with next layer and place final layer on top. Frost and smooth the outside with a thin crumb coat of the almond buttercream. Chill for 20mins.
  • Frost the top and sides of the cake with the raspberry buttercream. Smooth with a bench scraper. Pipe dollops on top if desired with the remaining almond buttercream using an Ateco 867 or Wilton 6B tip. Place a raspberry onto each dollop.
  • Press toasted almonds into the bottom and fill in the middle of the top of the cake. Sprinkle chopped freeze dried raspberries on top if desired.

Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Note:
- If you don't have almond flour and can't be bothered buying it (I don't blame you), you can just leave it out and increase the flour to 2 1/4 cups.
- If you prefer a non-alcoholic version, you can use almond extract instead. For the cake, use 1/2 tsp almond extract (at most) and increase the milk to 1 cup. Almond extract is strong and it's easy to overdo it. Less is more here.

Nutrition

Calories: 785kcal | Carbohydrates: 83g | Protein: 8g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 166mg | Sodium: 208mg | Potassium: 288mg | Fiber: 4g | Sugar: 66g | Vitamin A: 1411IU | Vitamin C: 68mg | Calcium: 100mg | Iron: 3mg