Happy Thursday everyone! The weather is unusually lovely in Cape Town, it makes me wonder if or when winter is going to make an appearance.
I’ve noticed recently that, raspberry or strawberry bakewell’s are a staple at most cafés or coffee shops, not just because of how light and sweet they are, but also because it is an easy dessert to make. I must admit that I have never ventured into the “bakewell” territory up until now (which is odd because I love almonds), but this really is a lovely afternoon tea dessert. I decided to bake mine in a round cake mould, just to make it easy to cut but cutting them into squares or using a square tin is just as effective.
I prefer strawberries to raspberries any day, but the sour tang that a raspberry brings is a useful ingredient when baking. There aren’t any raspberries available on this side of the world, but no need to fret because a dash of lemon juice will do the trick.
Recipe: Strawberry bakewell
130g ground almonds
130 softened butter
130 castor sugar
130g self-raising flour
2 tsp vanilla extract
1 cup of flaked almonds
1 tsp lemon juice
Preheat your oven to 170C/fan
Add the almonds, butter, sugar, eggs, vanilla extract and flour to a blender and blend till the ingredients are well combined.
Put into a round baking tin, about 15-20cm deep-grease the bottom before adding the mixture.
Sprinkle the almond flakes on top and then let bake for exactly 50min or until the top is a nice golden brown
Let the bakewell cool for about 20minutes and then enjoy!