Bakewell Cake
Bakewell Cake
This small almond-and-jam cake borrows the familiar flavors of a Bakewell tart without a pastry shell. Coconut flour absorbs the egg-rich batter, a thin raspberry-jam layer runs through the middle, and flaked almonds toast on top. Let the cake cool fully so the tender crumb can set before slicing.
Recipe details
- Yield: one 8-inch square cake; 12 pieces
- Prep: 20 minutes
- Bake: 27–33 minutes
- Equipment: 8-inch square metal pan, parchment paper, two bowls, electric mixer, whisk, flexible spatula, small saucepan or microwave-safe cup, wire rack
Ingredients
- 37 grams coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 5 large eggs, separated
- 3 tablespoons granulated sweetener suitable for baking, or to taste
- 2 teaspoons almond extract
- 3 tablespoons cold water
- 3 tablespoons reduced-sugar raspberry jam
- 12.5 grams flaked almonds
- 1/2 teaspoon icing sugar, optional
- Nonstick cooking spray
Method
- Heat the oven to 350°F (180°C). Lightly spray the pan and line the bottom and two opposite sides with parchment.
- Whisk the coconut flour, baking powder, and salt. In a larger bowl, whisk the yolks, sweetener, almond extract, and water until smooth. Add the dry mixture and whisk promptly; coconut flour thickens quickly.
- With clean beaters, whip the whites to glossy firm peaks. Fold one-third into the thick yolk batter to loosen it, then fold in the remainder in two additions. Use slow, broad strokes and stop as soon as the color is even.
- Spread half the batter in the pan. Warm the jam for 10–15 seconds in a microwave, or briefly over low heat, only until spreadable. Dot it over the batter and spread a thin layer, leaving a 1/2-inch border. Cover gently with the remaining batter and sprinkle with almonds.
- Bake 27–33 minutes, until the top is golden, the center springs back, and a tester away from the jam has no wet batter. Cool in the pan for 15 minutes, then lift onto a rack. Cool completely before dusting with icing sugar and cutting into 12 pieces.
Technique notes
Coconut flour is unusually absorbent and cannot be exchanged one-for-one with wheat or almond flour. Measure it by weight and work without long pauses after combining it with the liquid. The batter should be thick but spreadable once the egg whites are folded in.
If the jam sinks to the base, it was too hot, too loose, or spread to the pan edges. A bare border helps seal it inside. A gummy center indicates underbaking or cutting while warm. If the almonds brown before the center sets, cover the pan loosely with foil for the last few minutes.
Storage and substitutions
Apricot or cherry jam can replace raspberry by the same measure. Vanilla extract can replace almond extract, though the flavor will no longer be distinctly Bakewell-style. Store airtight at cool room temperature for 1 day or refrigerate for up to 4 days. Freeze individual pieces for up to 2 months and thaw wrapped in the refrigerator.
