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Raspberry Bakewell Loaf Cake

Serves: 8 Course: DessertCategory: CakesMachine: MixerTotal time (min.): 70
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A delicious almond and raspberry loaf cake with a sharp raspberry coulis.

Ingredients

Tools

Method

  1. Pre-heat oven - 160°C
  2. Grease and line a clean loaf tin (450g) with parchment paper then set aside
  3. Attach the Creaming Beater
  4. Add butter and sugar to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted - 1 min, Speed Max
  7. Then add egg, vanilla extract and whole milk to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted - 30 sec, Speed 3
  9. Then add ground almonds, plain flour, baking powder and raspberries to the Cooking Chef XL Bowl
  10. Mix with splashguard fitted - 30 sec, Speed Min
  11. Transfer content of Cooking Chef XL Bowl to loaf tin (450g)
  12. Sprinkle with flaked almonds
  13. Bake until golden brown - 50 min, 160°C
  14. Remove from oven and let cool
  15. Transfer onto cooling rack until cool
  16. Clean Cooking Chef bowl
  17. Attach the Creaming Beater
  18. Add raspberries and icing sugar to the Cooking Chef XL Bowl
  19. Cook with splashguard fitted - 5 min, 90°C, Stir 3
  20. Press the mixture through a sieve into the small bowl
  21. Transfer the seedless raspberry coulis back to the Cooking Chef bowl
  22. Add corn flour and water to a clean small bowl
  23. Stir until combined
  24. Transfer cornflour mixture to Cooking Chef XL Bowl
  25. Cook with splashguard fitted - 3 min, 95°C, Stir 1
  26. Transfer cake to serving plate
  27. Dust with icing sugar
  28. Drizzle the raspberry coulis over the loaf cake
  29. Serve

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