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!
Swiss Meringue Buttercream:
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.
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.
* 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.
- 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.
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