Baked Goods & Sweet Treats Recipes

The Bake Off Bake Along: Week 10 (The Finale)

What a long and crazy journey it has been! I was so moved by Nadiya’s speech, her incredible family and Mary Berry herself. And then on “Extra Slice” Mary once again teared up – she clearly has a soft spot in her heart for Nadiya (as does most of England now). 

For the finale this week, the bakers made iced buns, mille feuille or a perfected “classic” British cake. I don’t love iced buns and I couldn’t be bothered doing something as fiddly as mille feuille so a classic cake it was! And whilst Ian and Nadiya perfected cakes that were already in my repertoire (carrot cake and lemon drizzle), I decided to do the route of Tamal and make a cake that was inspired by another classic British dessert. (He made a sticky toffee pudding cake.) 

This led me to the idea of Bakewell Tart Cake.  last bake off of 2015

Bakewell Tart Cake
Print
4243 calories
502 g
1174 g
236 g
60 g
113 g
1194 g
338 g
392 g
7 g
106 g
Nutrition Facts
Serving Size
1194g
Amount Per Serving
Calories 4243
Calories from Fat 2052
% Daily Value *
Total Fat 236g
362%
Saturated Fat 113g
567%
Trans Fat 7g
Polyunsaturated Fat 24g
Monounsaturated Fat 82g
Cholesterol 1174mg
391%
Sodium 338mg
14%
Total Carbohydrates 502g
167%
Dietary Fiber 17g
67%
Sugars 392g
Protein 60g
Vitamin A
165%
Vitamin C
43%
Calcium
91%
Iron
57%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 200 g butter
  2. 200 g sugar
  3. 100 g ground almond
  4. 100 g flour
  5. 2 teaspoons of baking powder
  6. 1/2 teaspoon of almond extract
  7. 4 eggs
For the filling and frosting
  1. 170 g of cherry conserve
  2. 175 g icing sugar
  3. 7 teaspoons of lemon juice
  4. flaked almonds to sprinkle on top
Instructions
  1. Preheat the oven to 180 C and line and grease two cake pans.
  2. Cream together the butter and sugar, then beat in the eggs and almond extract. Lastly fold in the flour, ground almonds and baking powder. Stir till smooth. Divide your batter between your two pans and bake for 25 minutes.
  3. Set your cakes aside on a wire rack to cool. They need to be cooled completely before you construct your cake or else they will melt your icing. I set mine aside for 45 minutes.
  4. To make the icing, add your lemon juice to your icing sugar a teaspoon at a time until you reach your desired consistency. It might be less than I used, it might be more.
  5. To assemble your cake, top one cake with your cherry conserve (be generous) and flip the other cake over so the bottom is on top when you create your "sandwich". This just gives you a more smooth surface to frost. Smooth your icing over top and then sprinkle with almond flakes.
beta
calories
4243
fat
236g
protein
60g
carbs
502g
more
Rhyme & Ribbons http://rhymeandribbons.com/
bowls cake batter cherry jam sandwiching layers pouring on frosting decorating with almonds bakewell cake bakewell tart cake mary judging presentation
Remembering the horrible twist of events, where I was disqualified after winning last year, I had a secret weapon…. 

passport winner! plant award
Clutching my beautiful winners bouquet! 
posing with bouquet slice of cake

A thoroughly satisfying 10 weeks! I hate that it’s over. Link up your bakes for the very last time! 

You Might Also Like