Raspberry Bakewell Loaf Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    400
based on 7 ratings

A delicious almond and raspberry loaf cake with a sharp raspberry coulis.

recipe updated 7 Mar 2024

Ingredients

  • Butter icon
    Butter
    140 g
  • Water icon
    Water
    2 tablespoons
  • Sugar icon
    Sugar
    140 g
  • Egg icon
    Egg
    2
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Whole milk icon
    Whole milk
    1 tablespoon
  • Ground almonds icon
    Ground almonds
    140 g
  • Plain flour icon
    Plain flour
    140 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Raspberries icon
    Raspberries
    250 g
  • Corn flour icon
    Corn flour
    1 teaspoon
  • Icing sugar icon
    Icing sugar
    as needed
  • Icing sugar icon
    Icing sugar
    1 tablespoon
  • Flaked almonds icon
    Flaked almonds
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Loaf tin (450g) - 15cm (6")
  • kCook icon Small bowl
  • kCook icon Sieve
  • kCook icon Serving plate
  • kCook icon Small bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Grease and line a clean loaf tin (450g) with parchment paper then set aside
  3. Attach the Creaming Beater
  4. Add butter and sugar to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted - 1 min, Speed Max
  7. Then add egg, vanilla extract and whole milk to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted - 30 sec, Speed 3
  9. Then add ground almonds, plain flour, baking powder and raspberries to the Cooking Chef XL Bowl
  10. Mix with splashguard fitted - 30 sec, Speed Min
  11. Transfer content of Cooking Chef XL Bowl to loaf tin (450g)
  12. Sprinkle with flaked almonds
  13. Bake until golden brown - 50 min, 160°C
  14. Remove from oven and let cool
  15. Transfer onto cooling rack until cool
  16. Clean Cooking Chef bowl
  17. Attach the Creaming Beater
  18. Add raspberries and icing sugar to the Cooking Chef XL Bowl
  19. Cook with splashguard fitted - 5 min, 90°C, Stir 3
  20. Press the mixture through a sieve into the small bowl
  21. Transfer the seedless raspberry coulis back to the Cooking Chef bowl
  22. Add corn flour and water to a clean small bowl
  23. Stir until combined
  24. Transfer cornflour mixture to Cooking Chef XL Bowl
  25. Cook with splashguard fitted - 3 min, 95°C, Stir 1
  26. Transfer cake to serving plate
  27. Dust with icing sugar
  28. Drizzle the raspberry coulis over the loaf cake
  29. Serve
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