RASPBERRY BAKEWELL CAKE
This simple almondy cake is a great way of using up pick-your-own raspberries
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
- Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Nutrition Facts : Calories 411 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY RED BAKEWELL TART
I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown., Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack., Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam., Bake 30-35 minutes or until filling is set. Cool completely on a wire rack., In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.
Nutrition Facts : Calories 404 calories, Fat 20g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 181mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
STEPHANIE JOHNSTON'S BAKEWELL TART
A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam - one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you're using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, "The crust, the jam and the almond cake." Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph's tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
- To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle - it's O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
- Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn't spread easily, but imperfections work out in the end.) If you'd like, sprinkle with sliced almonds.
- Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you'd like, and serving.
- To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn't run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 116 milligrams, Sugar 42 grams, TransFat 0 grams
RASPBERRY BAKEWELL SLICE
Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
- Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
- For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
- To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.
Nutrition Facts : Calories 595 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.76 milligram of sodium
RASPBERRY BAKEWELL CAKE
This recipe from BBC Good Food is a great way to use up leftover raspberries but you can do as I did and use frozen. It is lovely served for dessert or afternoon tea with a scoop of vanilla ice cream.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F and grease a 9" springform pan.
- Blitz the ground almonds, butter, sugar, flour, eggs and vanilla in a food processor until well combined.
- Spread half of the mixture over the bottom of the cake pan and smooth the top.
- Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - use your fingers if necessary.
- Scatter with the flaked almonds and bake for 50 minutes until golden.
- Cool, remove from the cake pan and dust with icing sugar to serve.
Nutrition Facts : Calories 406.5, Fat 25.8, SaturatedFat 10.3, Cholesterol 91, Sodium 345.2, Carbohydrate 38.7, Fiber 4.8, Sugar 20.3, Protein 8
RASPBERRY BAKEWELL TART WITH BURNT CREAM
Categories Berry Dairy Egg Dessert Bake Raspberry Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- For crust:
- Blend first 4 ingredients in processor. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by tablespoons to bind dough. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
- Preheat oven to 350°F. Roll out dough on floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until set, about 20 minutes. Remove foil and beans and bake crust until golden, about 10 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- For filling:
- Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
- Bring to simmer. Whisk sugar, yolks and cornstarch in small bowl to blend. Slowly whisk hot cream into yolk mixture. Return to saucepan and cook over medium heat until custard thickens and boils, whisking often, about 7 minutes. Discard vanilla bean. Chill until firm but still spoonable, whisking occasionally, about 1 hour.
- Spread preserves in crust. Carefully spoon custard over. Refrigerate until custard is firm, 4 to 8 hours.
- Preheat broiler. Press brown sugar through sieve over tart, covering evenly. Broil until sugar caramelizes, rotating pan as necessary to prevent burning and watching carefully. Chill 1 hour. Transfer to platter. Garnish with berries and mint.
BAKEWELL TART WITH RASPBERRY PRESERVES
Legend has it that the Bakewell tart was invented in the 1800s in the village of Bakewell. An inexperienced cook made a mistake when putting together a strawberry tart-and ended up with a pie crust with a layer of preserves on the bottom and a soft, cake-like filling. This version uses raspberry preserves, but strawberry would also be delicious. From Tamasin Day-Lewis; taken from Bon Appetit May 2010 for ZWT.
Provided by alligirl
Categories Tarts
Time 1h45m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- CRUST:.
- Blend flour, sugar, and salt in processor 5 seconds; add butter.
- Using on/off turns, cut in until very coarse meal forms.
- Add 3 tablespoons ice water.
- Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. (DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
- Preheat oven to 375°F
- Roll out dough on floured surface to 12- to 13-inch round.
- Transfer dough to 9-inch tart pan with removable bottom.
- Cut off all but 1/2 inch of overhang and fold in, pressing dough to come 1/4 to 1/3 inch higher than pan sides.
- Freeze crust until firm, about 10 minutes.
- Line crust with foil and dried beans or pie weights.
- Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. Reduce oven temperature to 350°F.
- FILLING.
- Spread raspberry preserves evenly over bottom of crust.
- Scrape seeds from vanilla bean halves into medium bowl.
- Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend.
- Finely grind almonds in food processor; stir into filling. Pour filling into crust.
- Bake tart until browned on top and set in center, 30 to 35 minutes.
- Cool on rack until just slightly warm, about 45 minutes.
- Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream.
Nutrition Facts : Calories 519.1, Fat 31.8, SaturatedFat 14.3, Cholesterol 158.3, Sodium 188, Carbohydrate 52.1, Fiber 2.9, Sugar 28.4, Protein 8.8
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