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Why is it working
- The bark bake creates a crisp, strong base for jam and almond cream.
- Using rubber spatula to gently fold the almond flour, instead of incorporating an electric mixer, reduces the risk of clearing and becoming greasy.
Bakewell cakes are reassuring and nostalgic for many British. The dough is a cutter of British Cafés, where the wind often sells. The cake has a crispy sweet bark with a thin layer of jam on top, plenty of fragrant almonds and crispy sliced almonds. I had my first Bakewell cake in 2019 when I moved to London to the confectionery. The nuts, butter filling, was a wonderful complement to the sweet cake strawberry jam, making it a perfect accompaniment to a cup of tea. I quickly developed a soft spot for the cake and made my version shortly afterwards.
Serious Eating / Debbie Wee
A brief story of the Bakewell cake
This essential British roast is said to be inspired by Bakewell Pudding, a puffy pasta -fried pie full of strawberry jam and almond pudding. The back history of the pudding is blurred, but sometime in the 1800s, the owner of the Derbyshire -i Bakewell -i White Horse Inn, allegedly asked his chef to make a strawberry cake. The chef misunderstood his instructions and pretended to be a Bakewell pudding. It is possible that this happy accident happened in 1820, if at all; However Modern cooking for private familiesOr While it is still unclear when the Bakewell cake was found, Derbyshire Bakewell Tarted Shoppe claims to sell the dough for over 100 years.
Bakewell holds many similarities with pudding, but there are many key differences. Instead of the pastry of the dough, the cake is gently shorted; Raspberry jam is used instead of strawberry jam; And the charge consists of almond cream instead of pudding. Most contemporary Bakewell cake is used A round, frying pan; However, sometimes you may notice rectangular cakes Bakewell slices Bake sales and picnics. And while the raspberry jam continues to find the variations made with tradition, cherry, rhubarb or apricot conservationists. (The Bakewell cake should not be confused with Cherry Bakewell, a mass production cake, plum and raspberry jam, almond sponge and white fondant icing available in British grocery stores.)
If you live in the UK, it's easy to buy the finished Bakewell cake. But if you, like me, live outside Great Britain and you want to rebuild this classic British Baked at home, don't worry: so you can make a bakery worthy Bakewell cake at home.
Serious Eating / Debbie Wee
Key techniques to make a bakewell cake
Don't work over the dough
To make a gentle short body pasta make your hand you need to bring the dough together but try not to squeeze or knead it as it encourages gluten to form. The result is a dense, hard dough that can shrink during baking when the gluten is contracted. Stop the dough as strong enough to form a ball, even if it still looks a bit crumbly.
Don't miss the cake peel on the cutting
To create a solid base for wet fillings such as mouse, cottage cheese and pasta creams, lots of bakers The cake of their cake mussels Lined with parchment paper or foil, then dried beans, raw rice, granulated sugar or pie weights. The weights minimize the risk of the bark decreasing from the edges of the tin or bouncing and the par roll ensures that the bark is thoroughly cooked and strong enough to keep the fillings, preventing the cake from wet. I recommend baking the dough until the light golden brown as it continues to bake and darken after it is filled.
Fold in the almond flour hand
Although I use butter, sugar, eggs and almond extract with an electric mixer, I tend to bend it into the almond flour with a rubber spatula that better understands the texture of the almond cream. During my testing, I found that my almond cream was often interrupted and greasy when I beat an electrical mixer for too long. This may not be the case for you, but a mistake on the side of caution, I suggest that you fold your almond flour as beautiful as possible. If you prefer to use an electric handheld mixer or rack mixer to install the almond flour, do this at low speed and mix as soon as possible as the dough comes in.
Use seedless jam
For a smooth spread, choose a seedless jam that has no large piece and whisk thoroughly. Can experiment with other flavors too – I really enjoyed the tested version cherry jam– If you only have jam in your hand, simply press the preservatives on a fine mesh sieve to remove the seeds.
Once the cake is baked and cool, you can specify generous dusting of the confectioners' sugar and drizzle the almond icing. Or lend a note from the Bakewell Pudding Playbook and serve slices of ice cream or whipped cream. Delicious, anyway.
Serious Eating / Debbie Wee
This classic British cake is sweet, nuts and dive in history – here's how to bake well
Cooking method
(Keep on the screen awake)
For the dough:
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192 g universal flour (6 3/4 ounce; 1 1/2 cup)
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8 g (1 tablespoon) confectioners
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113 g salted butter (4 ounce; 8 tablespoon), Cut into 1/2 inch pieces
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2 large yolk (1 1/4 ounce; 36 g)
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1 tablespoon (15 ml) ice water
For charging:
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135 g salted butter (4 3/4 ounce; 9 1/2 tablespoon), at room temperature
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135 g crystal sugar (4 3/4 ounce; 2/3 cup)
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2 large egg
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1 teaspoon almond
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135 g bustling almond flour (4 3/4 ounce; 1 1/3 cup)
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100 g seedless raspberry (3 1/2 ounce; 1/3 cup)
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25 g sliced blanket raw almonds (about 3/4 ounce; 1/4 cup)
For icing:
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50 g confectionery (1 3/4 ounce; 1/2 cup)
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2 teaspoon water
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1/4 teaspoon almond
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For the dough: In a large bowl, whisk to combine flour and confectionery sugar. Add the butter to the flour mixture and throw it evenly. With the finger mountain, pinch and flat butter, rub between the fingertips until a sandy mixture is formed for 3-4 minutes. (The coarse bread crumbs should be like that, with some pea -sized pieces that are still visible but do not remain large.)
Serious Eating / Debbie Wee
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In a small bowl, whisk the egg yolks and the icy water. Sift eggs and water mixtures over the flour mixture and use a flexible spatula or dough scraper to incorporate large lumps. With your hand, carefully press and press to bring the dough together, approx. 1 minute. Do not overcome the dough; Keep it together, but still feel a little crumbly, not wet or sticky. If the dough looks too dry to roll, add an icy water at a time of 1/2 teaspoon until the dough holds together. Put it into a 7 -inch plate. Roll the plastic pack and cool to the cold, approx. 30 minutes.
Serious Eating / Debbie Wee
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Wrap the dough on a generously floured surface to 1/8 inches, approx. 10 inches wide and adds more flour to the rolling tap or surface to prevent the dough. Carefully transfer the dough to a 9 -inch dreaded cake frying pan on which can be removed. Press the dough into the lower edges and the dreaded sides of the pan with lightly fluted fingertips; Dust the excess flour with the dough brush. Do not cut off.
Serious Eating / Debbie Wee
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Cool until the dough stops for the palpation, approx. 15 minutes. Cut the excess dough from the edges with a sharp mining knife to make the dough level with the top of the pan. Freeze until it is tight, approx. 15 minutes.
Serious Eating / Debbie Wee
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Set the baking rack to the middle position and heat the oven to 190 ° C to 375 ° F. Place a crumpled parchment sheet inside the cooled shell and fill the beans dried to your arm with sugar, raw rice or baking weights. Bake the bark until the edges are solid and very slightly gold for 15-20 minutes. Carefully remove the parchment and baking weights, set aside and continue the cake until the golden brown whole, 10 minutes more. Allow the cake peel to cool in the pan on the wire stand until warm but no longer warm, approx. 10 minutes.
Serious Eating / Debbie Wee
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Meanwhile, make the charge: By fixing the shovel or in a stand with a large bowl and an electric hand mixer, butter and sugar at low speed. Increase medium to high speed and beat until smooth and creamy, approx. 3 minutes. Add eggs and almond extract and mix until mixed completely, half scraped for 1-2 minutes. (The mixture may seem curly at this point; this is normal.) Gently fold into the almond flour using a flexible rubber spatula until mixed. The charge is similar to a thick, slightly knotted paste.
Serious Eating / Debbie Wee
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In a small bowl, mix the raspberry jam until smooth. Using a small offset spatula, divide the jam from the side to the other to the bottom of the cake shell to cover it evenly. Dollop almond filling over jam and then use a offset spatula to completely cover. Sprinkle with sliced almonds.
Serious Eating / Debbie Wee
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Set the pan to a 13-inch 18-inch rifle tray and bake until the filling bloats, deep golden brown and in close contact with approx. 45 minutes. (If the cake starts to get dark too quickly, loosely tent foil and continue baking.) Leave to cool in the frying pan until the cake is at room temperature, 45 minutes – 1 hour.
Serious Eating / Debbie Wee
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Meanwhile, make the icing: In a small bowl, whisk the sugar, water and almond extract until smooth. Drizzling icing over the cake. Slice and serve.
Serious Eating / Debbie Wee
Special equipment
Whisk, dough scraper; rolling pin; 9 -inch dreaded cake frying pan with removable bottom; dried beans, raw rice or baking weight; shift spatula; manual or rack mixer; 13-18-inch rims
Note
For simpler uploading: Leave the piped icing and the dust cooling cake with confectionery sugar.
Decorate with fresh fruits: Before scattering the sliced tonsils, the non -top of the non -top of the non -top 60 g (1/2 cup; about 15 berries) with fresh raspberries, thoroughly dried with a paper towel to remove excess moisture.
Make-Head and Storage
You can prepare the dough up to 24 hours in advance. Wrap the plastic packaging and cool for use. Allow standing at room temperature for 10 minutes or until soft enough to roll.
After cooling, the finished Bakewell can be wrapped in foil or stored in room temperature for up to 3 days at room temperature. Bakewell holds the cooled cake in a plastic package layer to freeze and then follows a foil. Frozen for up to 3 months. Melts at room temperature.