Raspberry Bakewell Cake

Raspberry Bakewell Cake

We bake lots of cakes in the café and try to ring the changes as much as we can so we are always on the lookout for new recipes. This particular cake was found in an old BBC Good Food Magazine where it was originally an 8” (20 cm) cake but I find it works much better as a slightly deeper 7” (18cm) even though it takes a few minutes longer to cook.

On the counter you will see it labelled as Raspberry Bakewell Cake but in the kitchen it is known, affectionately, as Keith cake.

Keith lives not far from the café and is well known in the village. When we go to collect the café newspapers he can be found behind the counter telling jokes and making up rhymes. By the time we go to buy our meat he may well be working behind the counter in the local butchers. He gets about does Keith!

slice raspberry bakewell cake

The other thing that you need to know about Keith is that he is a little obsessive about this cake. The first question he asks, every day, is “Is it on today?”  His face lights up whenever the answer is “yes” and we are instructed to save him a slice – or sometimes two.  He writes thank you notes and cryptic clues on our newspapers (BKITW turned out to mean Best Cake in the West). Some of our other customers like it too but perhaps not quite as much as Keith who takes it home and eats it smothered in cream.

It might seem odd to post the recipe on here; we could lose our best customer if he starts to bake it himself but, as Keith’s wife isn’t keen on raspberries, I suspect he will keep coming into the café for his cake.

If you decide to bake it you won’t be disappointed.  It is a very simple cake to make – the most difficult part is spreading the slightly stiff, very sticky mixture on top of the raspberries – and it tastes just like bakewell tart without the pastry and with the added sharpness that the raspberries add.  If raspberries are not in season you can make this with frozen raspberries or even peaches instead.

However you make it I have to admit that Keith has a point about the cream: A little scoop of clotted cream turns this everyday cake into an elegant desert.  But don’t take my word for it…

Ingredients

5 oz / 140g Ground Almonds
5 oz / 140g Softened Butter
5oz / 140g Golden Caster Sugar
5oz / 140g Self-Raising Flour
2 eggs
1 tsp Vanilla Extract
9 oz / 250g Raspberries
2 tbsp Flaked Almonds
1 tbsp Icing Sugar

Method

Pre-heat the oven to 180°C/350°F/Gas Mark 4

Grease and base line a deep 7” / 18cm loose-bottomed cake tin.

Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined. If you don’t have a food processor you can just mix the ingredients together in a bowl using an electric hand mixer or even a wooden spoon.

Spread half the mix over the base of the cake tin and level.

Scatter the raspberries evenly over the cake mixture and then top with the remaining cake mixture. You might find this easier to do with your fingers.

Sprinkle with flaked almonds and bake for 55 mins until golden.

Cool, remove from the tin and dust with icing sugar to serve.

 

Chocolate and Raspberry Cupcakes

Chocolate and Raspberry Cupcakes

Ok, so it’s January and you are all trying to cut down after the Christmas excess so, what am I doing make chocolate cakes? Ridiculously rich and chocolaty chocolate cakes at that.

Well, the answer is that bun scuffle is exactly one year old today and every birthday should be celebrated with cake. If that is not actually written into law then it should be.

Twelve months ago I started writing with no idea what I was doing – I still don’t know but I seem to have done plenty of it! To date I have written over 50 blog articles and published 76 recipes, I have cooked at home, borrowed kitchens, run the Unseen Restaurant, eaten out, shopped locally, made pasta, baked cakes, judged competitions, cooked with kids and met some wonderful people.

I have thoroughly enjoyed all the cooking and the writing and am massively indebted to all of you for reading my random thoughts. To celebrate all of this I did what I do and I baked cakes.

These cakes are based on an original recipe by Eric Lanlard in Cox, Cookies and Cake but as always I have tweeked it a little! The cakes themselves are light and flavoursome and the ganache topping is rich and sweet and decadent. They don’t taste of the coffee at all but it does help to bring a roundness to the chocolate flavour. I love chocolate but I think these could possibly be a tad too chocolaty (if that is even possible) without the sharp contrast that the raspberries impart. All in all a perfect balance – I have some left so come round if you fancy one.

Ingredients

For the Cupcakes

125g / 4 oz Butter

75g / 3 oz Dark Chocolate (70% Cocoa solids)

150g / 5 oz Light Muscovado Sugar

2 Large Eggs

225g / 8 oz Self-Raising Flour

1 tsp Baking Powder

1 tsp Vanilla Extract

150 ml cooled Espresso or Strong Black Coffee

450g / 14 oz Raspberries

For the Ganache

200ml / 7 fl oz single cream

250g / 8 oz Dark Chocolate (70% Cocoa solids)

50g / 2 oz softened Butter

Method

Pre-heat the oven to 200°C / 400°F / Gas Mark 6

Line a cupcake tin with paper cases (makes 10 – 12).

For the Cupcakes

Put the chocolate and butter into a bowl over a pan of simmering water until melted. Set aside to cool for a minute or two.

Whisk the sugar into the chocolate mixture then whisk in the eggs and the vanilla essence. Sift in the flour and baking powder and fold in. Stir in the cooled coffee a little at a time until well mixed.

Half fill each of the paper cases with the cake mixture. Reserve a nicely shaped raspberry to top each cake then divide the rest between the cake cases (2 or 3 in each). Cover with more cake mix until the cases are approximately ¾ full.

Bake for about 20 – 25 minutes until firm and springy to the touch. Place on a wire rack to cool.

Make the ganache: Break the chocolate up into small pieces and place in a bowl. Heat the cream to almost boiling point and pour over the chocolate. Stir until the chocolate melts and then stir in the butter until well combined.

Spoon or pipe the ganache onto the cupcakes and top each one with a raspberry.

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