Name: Jam Bakewell ‘Cuppa’ Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: makes one 20 cm (8 in) square cake
Cuisine: United Kingdom
Ingredients: 1 egg, large; 100 g (3½ oz) butter; 50 g (1¾ oz) caster (superfine) sugar; 2 eggs, large; ½ tsp almond extract; 170 g (6 oz) raspberry jam (about half an average-sized jar); 185 g (6½ oz) plain (all-purpose) flour; 230 ml (8 fl oz) Greek-style yoghurt; ½ tsp bicarbonate of soda; 30 g (1 oz) flaked almonds; 200 g (7 oz) caster (superfine) sugar; 50 g (1¾ oz) melted butter; 50 g (1¾ oz) ground almonds; 50 g (1¾ oz) semolina

Preparation info

makes
one
20 cm square cake

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

A very British twist on an American classic – still as deliciously lovely with your morning brew!

Ingredients

Filling

50 g (1¾ oz) caster (superfine) sugar
50 g (

Method

First mix together the bakewell filling – beating together the caster sugar, melted butter, ground almonds, semolina, egg and almond extract. Set aside.
For the cake follow the same method as the Cinnamon Pecan cake. Add half the cake mixture to the tin. Dot on top small teaspoonful of jam and spread together gently with the b