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!
- Prep time
- 2 hr
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup all-purpose flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1+1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1+1/2 tsp vanilla extract
- 3/4 cup milk (room temperature)
- 1/4 cup Amaretto liqueur (see Notes section for alcohol-free option)
- 6 large egg whites
- 2 cup granulated sugar
- 2 cup unsalted butter (room temperature)
- 4 tbsp freeze-dried raspberry powder
- 4-6 drops almond extract
- 12 oz fresh raspberries (roughly chopped, plus more for topping, 340g)
- 4-6 tbsp raspberry syrup (or coulis) ((optional) store-bought or homemade)
- sliced almonds
Instructions
- 1
Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- 2
In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
- 3
Combine milk and Amaretto. Set aside.
- 4
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.
- 5
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.
- 6
Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
- 7
Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
- 8
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- 9
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)
- 10
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)).
- 11
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- 12
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.
- 13
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.
- 14
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.
- 15
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.
- 16
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.