A much-loved baker and social media star has shared a brand new cake recipe championing one of the country’s most iconic sweet treats. Jane Dunn, the brains behind the famous baking blog, Jane’s Patisserie, has ushered in the spring season with a new loaf cake packed full of the flavours of a Bakewell tart.
Having previously made a Bakewell Cake, Jane decided to transform it into a loaf-style cake, packed full of almonds and fruit. She shared a tutorial on TikTok, where Jane said: “I honestly couldn’t resist doing this recipe. Bakewell is one of my favourite flavours of anything, whether it’s blondies, cookies or cake.”
Jane guarantees the recipe is “super simple and super delicious”, so anyone can make it. Jane expressed her support for baking with fresh berries, and while fruit may sink in other bakes, it won’t in this one.
A benefit to Jane’s recipe is that you can completely customise it with whatever fruit you want, you don’t have to stick to berries. However, she warned against using frozen fruit as they tend to release more moisture when cooking and may sink to the bottom of the cake.
Jane’s video has already been viewed over 94,100 times, receiving 2,657 likes and 37 comments. Claire wrote: “Love your cakes.. I make them all the time.”
Fiona agreed: “Thank you for sharing. Cannot wait to make it.”
Another user, J200guy, commented, “I put on 2kilos just looking at this – nom nom nom stunning,” while a fourth said, “It looks to die for.”
Grace responded, “Didn’t know I needed this,” while Lindsay wrote, “Omg I have to try this looks amazing.”
So if you’re looking for a new take on a classic British dessert to have try out this weekend, this is what you’ll need for Jane’s recipe.
Bakewell Loaf Cake
Ingredients
- 150g unsalted butter/baking spread
- 150g caster sugar
- 150g self raising flour
- 150g ground almonds
- 3 medium eggs
- 1 tsp vanilla or almond extract
- 250g berries (Jane used strawberries, raspberries and blueberries)
- 25g flaked almonds (optional)
Frosting
- 125g unsalted butter
- 250g icing sugar
- 1-2 tsp almond extract
Decoration
- Fresh berries
- Toasted almond flakes
- Icing sugar
Method
Preheat the oven to 180ºc/160ºc fan and line a two lb loaf tin. In a bowl, beat the butter and sugar together until fluffy.
Add the almonds, flour, eggs and flavouring to the bowl as well, and mix. Fold through the berries and spoon into the prepared tin.
Sprinkle on some flaked almonds if you want for some extra crunch. Bake for 45 to 55 minutes in the preheated oven. Once cooked, leave to cool fully.
In a new bowl, beat the butter on its own until smooth. Add the icing sugar and almond extract and mix.
If the frosting is super thick, Jane recommended adding one tablespoon of boiling water at a time until you have the consistency you want.
Pipe onto the cake however you want. Top with fresh berries, toasted almonds and a dusting of icing sugar.
