I am a massive fan of all things Bakewell! But for it to tick my belly’s Bakewell box, it has to be gluten free. For it to tick Mark’s Bakewell box it has to be dairy free too! This Gluten Free Bakewell Loaf Cake is Dairy Free, its delicious and very simple to make. Filled with raspberries throughout, every slice looks great… it’s definitely perfect for every occasion!
You might have seen that I recently put up a recipe for Bakewell Oat Free Flapjacks (they were also gluten free & dairy free), click here to view that tasty recipe! Basically, I am a massive Bakewell fan! I remember making my first ever Bakewell Tart at secondary school and it turned out really well. I have made that exact Bakewell Tart many times since and even adapted it to be a Gluten Free Bakewell Tart. I have to say, I do prefer the ‘Bakewell’ part to the ‘Tart’ part and that’s why I have tried to create different gluten free bakewell cakes & bakes!
This gluten free bakewell was my first attempt at any sort of loaf cake, a few years ago now, and I don’t quite know why I haven’t shared it with you all until today! The cake is moist and has a nutty almond flavour which definitely screams bakewell at you! The raspberries buried within the cake not only bring a fresh, fruity & sharp taste to the gluten free bakewell loaf, but also create the most amazing bright pink splodges at sporadic intervals. I don’t always put glace icing on my actually gluten free bakewell tarts, but for this loaf cake I think it is essential. Being only glace icing, it is not heavy like other types of icing & I have flavoured it with a little almond which works really well.
In the past I have created some mini gluten free bakewell tarts that rather than using a raspberry jam, have used a lemon curd… so lemon bakewell tart! I think a lemon gluten free bakewell loaf would work really well too. Adding some swirls of home made lemon curd to the centre of the cake instead of raspberries and making a sharp lemon glace icing would work wonders! Maybe I will try this next time!
Anyway, I am definitely going off topic now… here is the recipe that you will need to make this gluten free bakewell loaf cake with fresh raspberries! It’s dead, dead simple!
- 175g ground almonds
- 175g dairy free soft margarine
- 175g golden caster sugar
- 175g gluten free self raising flour
- 1 tsp of xanthum gum
- 2 large eggs
- 1 tsp vanilla extract
- 200g fresh raspberries
- Icing
- 140g icing sugar
- 1 tsp almond extract
- 2/3 tbsp of water
- Preheat oven to 180 degrees / 160 degrees fan
- Grease a loaf tin
- Measure all your ingredients out into a bowl and mix thoroughly until combined. (An electric mixer or a food processor would do)
- Pour half the mixture into the greased tin and make sure it"s level.
- Spread the raspberries over the mixture.
- Cover the raspberries with the remaining half of the mixture and level.
- Place in the preheated oven for around 55 minutes. (I tend to check my loaf after 45 mins to make sure it is not getting to dark on top. If it is browning too quickly then it might be a good idea to cover the top with foil loosely for the remaining cooking time)
- Remove the loaf from the oven and check it"s fully cooked by inserting a skewer through the middle.
- If it is, leave to cool in the tin for a while, before removing from the tin and allowing it to fully cool on a cooling rack.
- Once cool you can put the icing on the cake!
- To make the icing mix together the icing sugar, almond extract and water until it forms a smooth icing. Not too thin, it should be nice and glossy.
- Once you have spooned the icing over the cake, sprinkle on some toasted flaked almonds & some glace cherries if you like.
- Slice and enjoy!
If you do attempt to make my gluten free bakewell loaf cake, be sure to take a picture and put it on Facebook or Twitter!Thanks for reading,
Becky xxx
RECIPE: Dairy Free & Gluten Free Bakewell Loaf Cake
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