Jane's Patisserie Bakewell Loaf Cake

A simple fruit Bakewell loaf cake with an almond sponge stuffed with berries, and an almond buttercream frosting topping NOTES: This cake will last 2-3 days at room temperature. It can also go in the fridge because of the fruit, but the cake will likely become dense. You can freeze the cake for 3+ months The cake is delicious without the buttercream frosting - you can replace with a simple icing drizzle or melted chocolate drizzle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin

Step 2

In a bowl, beat the butter and sugar together until fluffy

Step 3

Add the almonds, flour, eggs and flavouring to the bowl as well, and mix

Step 4

Fold through the berries and spoon into the prepared tin

Step 5

Sprinkle on some flaked almonds if you want

Step 6

Bake for 45-55 minutes in the preheated oven and then leave to cool fully

Step 7

In a new bowl, beat the butter on it’s own until smooth

Step 8

Add the icing sugar and almond extract and mix (If it's super thick, add 1tbsp of boiling water at a time until you have the consistency you want)

Step 9

Pipe onto the cake however you want - I used a 2D closed star piping tip

Step 10

Top with fresh berries, toasted almonds and a dusting of icing sugar

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