I noticed the website where I got the basis of the recipe for Tamyra’s birthday cake has closed down and I thought it would be nice to post it. Luckily, I’d made a note of it before the closure. It is based on Fay Ripley’s recipe for Easy Bakewell cake.
150g butter, softened
150g caster sugar
150g self-raising flour
150g ground almonds
2 large eggs
1 tsp almond extract
6 tsp raspberry jam
50g flaked almonds
Preheat the oven to 160C. Line tin with baking parchment (do not be tempted to skip this step).
Add the remainder of the cake mix on the top. Scatter with flaked almonds. The eagle-eyed amongst you will spot that my cake did not have almonds on top. This is because I had run out of flaked almonds and the local store doesn’t sell them and it was far too late in the process to run into town to get some
It is perfectly ok to have some raspberries poking out. It adds to the charm of the cake. I think it would also be delicious with other fruit combos such as strawberries or blueberries. Bake for 45-50 minutes. It is possible to make cupcakes – just bake for less time around 25 minutes until golden brown on top.
I iced the cake with a maple lemon glaze and put those pesky missing almonds on the top at that point but it would be just as nice without the glaze. I also used a few crystallized violets on the top to complete the look.