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Anything Bakewell is my favourite thing to make at the minute and anything in loaf cake form is also absolutely amazing. Easy to bake, easy to eat.<\/p>\n
So, Bakewell\u2026 it\u2019s an iconic thing. Bakewell tart is probably the most famous thing for me when it comes to the Bakewell world, but maybe also a Bakewell slice (recipe found in my fourth book Easy Favourites), but there are so many other delicious Bakewell themed bakes.<\/p>\n
This is becoming a bit of a tongue twister to write and read by I have done a cheesecake, cookies, cupcakes, blondies and more\u2026 and I just keep on wanting to do more and more. I adore the flavour profile of this theme and the amount of people who wanted a Bakewell loaf cake was astronomical.<\/p>\n
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This loaf cake is whole heartedly based on my berry Bakewell cake, and I am not sorry about it. It\u2019s a simple cake, that I make on the regular because it is so simple to male and also absolutely delicious.<\/p>\n
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So just like my berry Bakewell cake, I wanted to put berries into the bake. I adore baking with fruit as we all know, and using fresh berries in a bake like this is so incredibly easy.<\/p>\n
Typically fruit can sink in a bake, it happens ue to the weight of the fruit, the added moisture, the type of sponge and so on\u2026 for this cake, they never sink for me. The batter of the cake mix is much thicker and has a different texture due to the addition of the almond flour, and it works wonders.<\/p>\n
I add in a number of different berries into the cake mixture, usually a mix of strawberries, raspberries and blueberries – or whatever I have in the fridge. Essentially, any berries work. I tend to use fresh as I have them for other things such as breakfasts, but theoretically frozen does also work. Frozen berries will emit more moisture and may sink more.<\/p>\n
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As always, and for consistency like always, I use the same 2lb loaf tin<\/a> for my recipe. As I have mentioned on my blog before, the annoying part about loaf tins in particular is that there is no consistency in sizing, even though they\u2019re meant to be the same size, and it\u2019s so frustrating. The amount of cake mix suits my size of 2lb loaf tin<\/a>, but make sure to only fill to 2\/3 full to prevent the cake from overflowing.<\/p>\n I forgot to add these on in the version of the bake I filmed for my social media channels, but I love to add on some flaked almonds before baking. It\u2019s an added touch, it tastes great, and more almond the better, right?!<\/p>\n Once I have made my cake mix, I pour the cake into the lined tin (I line my cake tin to make it easier to get the cake out at the end) and then bake in my fan oven at 160\u00bac fan for 45-55 minutes. There is always a varying time on a recipe because every oven is different, and not always accurate.<\/p>\n To make sure that the cake is baked fully, bake until golden, and a skewer comes out clean. You can also carefully listen to the cake and if it\u2019s still making a bubbling or crackling sound, it\u2019s not quite baked yet. You need to make for a couple more minutes for best results.<\/p>\n The berry Bakewell cake that this recipe is based on is much simpler and only has a simple dusting of icing sugar. Because this recipe is a level up, I added a simple American buttercream frosting with an almond flavour. This is optional, you could just do a water icing drizzle or just the simple dusting of sugar.<\/p>\n Beat the butter on it\u2019s own until smooth and supple (make sure it\u2019s room temperature to start with) then add in the icing sugar and beat. Add in the flavouring and mix again. If it\u2019s too thick, I recommend adding in some boiling water one tablespoon at a time, beating really well, to get the consistency you are after. During the peak of summer with the warmer weather, you probably won\u2019t need to do this. <\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2025\/04\/BakewellLoafCake3-2-534x800.jpg\")
<\/p>\n\u2028The buttercream<\/h3>\n
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<\/p>\nTips & Tricks<\/h3>\n
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<\/div>\n\n\n\t\n\t\tBakewell Loaf Cake!<\/h2>\n\t\t
<\/div>\n\t\tA simple fruit Bakewell loaf cake with an almond sponge stuffed with berries, and an almond buttercream frosting topping<\/span><\/div>\n