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Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
Ingredients:
250g raspberries
140g butter
140g sugar
140g self-raising flour
140g ground almond
30g flaked almonds
2 eggs
1 tsp vanilla extract
½ tsp almond essence
Icing sugar to dust
Method:
Preheat oven to 160c (fan). Grease and line a 20cm springform cake tin.
In a food processor blitz the butter, sugar, flour, ground almonds, eggs, vanilla and almond essence until all is well combined.
Place half the mixture in the prepared tin, smooth over with the back of a large spoon and scatter 2/3 of the raspberries over, then spoon in the remaining mixture, smooth this over and top with the remaining raspberries. Scatter the flaked almonds and place in the oven for 50 mins.
The cake is ready when it is golden and a skewer inserted comes out clean.
Leave to cool on a wire rack, dust with icing sugar before serving.
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
