RECIPES

Almond and raspberry cake, Bakewell tart.

(For 12 servings or for 1 cake)
Prep and cook time: 1 h 45 min
Chilling time: 1 h
Difficulty: medium
Can be frozen
 Ingredients for the pastry:
  • 200 g | 1 1/2 cups plain flour,
    plus extra for dusting
  • 65 g | 1/2 cup icing sugar
  • 1 pinch salt
  • 120 g | 1/2 cup unsalted butter,
    cold and cubed
  • 2 - 4 tbsp Cajuwell almond milk
  • 1 large egg, beaten
 Ingredients for the filling and topping:
  • 175 g | 3/4 cup unsalted butter,
    softened
  • 175 g | 3/4 cup caster sugar
  • 4 medium eggs, at room temperature,
    beatent
  • 175 g | 1 1/4 cups ground almonds
  • 3 tbsp Cajuwell almond milk,
    unsweetened
  • 2 tsp almond extract
  • 250 g | 1 cup seedless
    raspberry jam
  • 80 g | 1/2 cup flaked almonds
  • 1 handful redcurrants, to serve
  • 1 - 2 tbsp icing sugar, for dusting

Preparation:

  1. For the pastry: Combine the flour, sugar, salt, and butter in a food processor. Pulse several times until the mixture resembles rough breadcrumbs.
  2. Add 2 tbsp almond milk and pulse until a rough dough comes together around the blades, adding more almond milk as needed to bring it together.
  3. Turn out the pastry and shape into a disc. Wrap in clingfilm and chill for 1 hour.
  4. After chilling, preheat the oven to 180°C (160° fan) | 350F | gas 4.
  5. Roll out the pastry on a lightly floured surface into a large round approximately 1/2 cm | 1/4" thick. Drape the pastry into a 23 cm | 9" springform fluted tart tin, pressing it into the base and sides with your fingertips.
  6. Prick all over with a fork and cut away any excess overhanging pastry. Line with greaseproof paper and fill with baking beans.
  7. Blind-bake for 15 minutes, remove the beans and paper, and return the oven until the base is evenly golden in colour, about 5-8 minutes longer.
  8. Remove from the oven and brush with the beaten egg. Return to the oven for 2 minutes to seal the egg wash before transferring to a wire rack to cool.
  9. For the filling and topping: Beat together the butter and sugar in a large mixing bowl using an electric mixer until pale and fluffy, about 3 minutes.
  10. Beat in the eggs, one by one, and then fold in the ground almonds, almond milk, and almond extract.
  11. Spread the raspberry jam across the base of the pastry in an even layer. Spoon the almond filing on top, spreading it out the edges with a damp offset spatula or the back of a damp tablespoon. Evenly scatter the flaked almonds on top.
  12. Bake until the filling is risen, dry to the touch, and golden-brown, about 35-45 minutes; a toothpick should come out clean when ready.
  13. Remove the tart to a wire rack to cool completely in its tin. When ready to serve, turn out and garnish with redcurrants and a light dusting of icing sugar before slicing.