Bakewell Loaf Cake!

Ingredients

Cake

• 150 g unsalted butter/baking spread
• 150 g caster sugar
• 150 g self raising flour
• 150 g ground almonds
• 3 medium eggs
• 1 tsp vanilla or almond extract
• 250 g berries (I use strawberries, raspberries and blueberries)
• 25 g flaked almonds (optional)

Frosting

• 125 g unsalted butter
• 250 g icing sugar
• 1-2 tsp almond extract

Decoration

• Fresh berries
• Toasted almond flakes
• Icing sugar

Instructions

Cake

• Preheat the oven to 180ºc/160ºc fan and line a 2lb loaf tin
• In a bowl, beat the butter and sugar together until fluffy
• Add the almonds, flour, eggs and flavouring to the bowl as well, and mix
• Fold through the berries and spoon into the prepared tin
• Sprinkle on some flaked almonds if you want
• Bake for 45-55 minutes in the preheated oven and then leave to cool fully

Frosting

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

Decoration

• Pipe onto the cake however you want – I used a 2D closed star piping tip
• Top with fresh berries, toasted almonds and a dusting of icing sugar

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 
• I use this 2lb loaf tin in my loaf cake recipes
• I use this piping tip for the decoration
• I use these piping bags