I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again. This week I used more or less the same ingredients of the tart filling and used up my left over mincemeat to make a Bakewell Cake.
You will need:
35g butter, melted
250g self raising flour
1/2 teaspoon bicarbonate of soda
100g ground almonds
50g finely chopped almonds
grated zest of half a lemon
juice of half a lemon
a pinch of freshly ground nutmeg
a little bit of vanilla
1 tablespoon apple vinegar
Enough water added a little at a time until you achieve dropping consistency
For the surface
9 x 1/2 teaspoons mincemeat
35g flaked almonds
1/2 teaspoon warm honey or agave to brush the surface after baking
Melt the butter. Remove from the heat. Mix the lemon juice and zest. Add the vanilla and stir.
Beat the eggs. Add the ricotta and use a spoon to mix until the mixture is consistent. I Add the apple organic vinegar, stir and leave aside.
Sift the flour and bicarbonate of soda into a large mixing bowl. Add the ground almonds and the nutmeg. Make a well in the middle and add the butter mix. Stir and fold in the ricotta mix.
Pour the batter into the prepared dish. Put 9 teaspoons (over an 18cm square dish) of mincemeat on the surface spread evenly over the surface. Sprinkle the flaked almonds around the apple jam and bake in a preheated oven for 30 minutes at 170C.
Before the cake cools down brush very lightly with honey or agave.
I use ingredients by Lamb Brand