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Bakewell cake making – recipe | Food

lIn the homeland of Derbyshire, they claim this deliciously nutty, gooey treat is a pudding. In reality – and as others have pointed out – it is a pie, whether you fill it with the traditional baked custard or the almond paste made more famous by the efforts of a certain Mr Kipling† Whatever you call it, it’s irresistible.

Preparation 15 minutes
Hang out 30 min+
Cook 1 hour 30 minutes
makes 1 x 23cm cake

For the pastry
140 g flourplus extra to sprinkle
A pinch of salt
85 g cold butter
plus extra for greasing
Cold water

For the frangipane
110 g butter
110 g caster sugar
2 eggs
beaten
110 g ground almonds
25 g flour
½ tsp baking powder
Zest of ½ lemon
25 g slivered almonds
upwards

For the compote (or use 100 g low-sugar raspberry jam)
250 grams of raspberries (fresh or frozen)
25-35 g caster sugardepending on the sweetness of the tooth
Juice of ½ lemon

1 Puff pastry or shortcrust pastry?

Puff pastry, which is more commonly used with the custard filling these days, appears in most older recipes, but I think a firm shortcrust pastry works better, especially with the denser frangipane in my version. You could buy it, but it’s not difficult to make yourself and the result is much nicer. If you are using store bought, start at step 3.

Felicity Cloake's bakewell pie 2aMix the flour and salt in a bowl, then Felicity Cloake's bakewell pie 2a: Grate in the cold butter.  Rub this in with your fingertips until the flower looks like damp sand

2 Make the dough

Mix the flour and salt in a bowl and grate in the cold butter. Rub in with your fingertips until the flour looks like damp sand, then very gradually stir in just enough cold water to bring everything together into a cohesive but not sticky dough. (You can also use a food processor, but be careful not to overprocess the mix.)

Felicity Cloake's Bakewell Tart 2c Mix the flour and salt in a bowl and grate in the cold butter.  Rub in with your fingertips until the flour looks like damp sand, then very gradually stir in just enough cold water to bring everything together into a cohesive but not sticky dough

3 Wrap and chill

Wrap the dough in a clean tea towel or wax paper so it doesn’t dry out, and let the dough cool for at least 30 minutes. Meanwhile, grease an approximately 23cm pie tin (it is always better to go a little too small than too big) and preheat the oven to 200C (180C Fan)/390F/Gas 6.

Felicity Cloake's Bakewell pie 3a Wrap the dough in a clean tea towel or greaseproof paper so that it does not dry out, and put it in the fridge for at least 30 minutes.  Meanwhile, grease an approximately 23cm pie tin (it is always better to go a little too small than too big) and preheat the oven to 200C (180C Fan)/390F/Gas 6.

4 Roll out and blind bake

Roll out the dough on a lightly floured surface until large enough to line the tin. Gently lift it, cover with parchment paper and weigh it down with baking beans, dried pulses, rice, or whatever you use in such situations, making sure they come right up to the sides. Trim off the excess and then bake for about 15 minutes, until golden brown.

Felicity Cloake's Bakewell pie 4a Roll out the dough on a lightly floured surface until large enough to line the tin.  Gently lift it, cover with parchment paper and weigh it down with baking beans, dried pulses, rice, or whatever you use in such situations, making sure they come right up to the sides.  Trim off the excess and then bake for about 15 minutes, until golden brown

5 Now for the fruit filling

Meanwhile, make the compote, if using. Place the berries in a saucepan with the sugar and lemon juice and bring to the boil over medium heat. Turn the heat down slightly and simmer for about 12 minutes, taking care not to stick, until the mixture has thickened to a loose, jam-like consistency. Remove from heat and let cool slightly.

Felicity Cloake's Bakewell pie 5b Meanwhile, prepare the compote, if using.  Place the berries in a saucepan with the sugar and lemon juice and bring to a boil over medium heat.  Turn the heat down slightly and simmer for about 12 minutes, taking care not to burn, until the mixture has thickened to a loose, jam-like consistency.  Remove from heat and let cool slightly.

6 Remove the beans and fry until golden brown

Once the bottom is golden brown, carefully remove the baking beans and paper, remembering they will be hot, and return the tart pan to the oven for a few more minutes, until it feels dry and biscuity in the center. to light the sides. Set aside to cool while you make the frangipane; if you plan to bake the pie right away, leave the oven on.

Felicity Cloake's Bakewell Tart 6a Once the base is golden brown, carefully remove the baking beans and paper remembering they will be hot and return the tart pan to the oven for a few more minutes, until dry in the center and biscuity to the touch, taking care not to burn the sides.  Set aside to cool while you make the frangipane;  if you plan to bake the pie right away, leave the oven on.

7 Make the frangipane

Place the butter and sugar in a large bowl or food processor and beat until well blended and fluffy. Beat in the eggs a little at a time, scraping the sides of the bowl between each addition so nothing is left behind. Gently fold in the almonds, flour, baking powder, lemon zest and a pinch of salt.

Felicity Cloake's Bakewell Pie 7a Place the butter and sugar in a large bowl or food processor and beat until well blended and fluffy.  Beat in the eggs a little at a time, scraping the sides of the bowl between each addition so nothing is left behind.  Gently fold in the almonds, flour, baking powder, lemon zest and a pinch of salt

8 Build the pie and bake again

Spread the compote or jam over the bottom of the cake and spoon the frangipane on top. Don’t let more air out than necessary, especially if you’re leveling the surface. Bake for about 25 minutes, until golden brown and well risen; Sprinkle the slivered almonds over the last five minutes of baking time. Remove and let cool slightly or completely before slicing and serving.

Felicity Cloake's Bakewell Pie 8b Spread the compote or jam over the bottom of the pie and spoon the frangipane on top, taking care not to let out more air than necessary, especially if you level the top.  Bake for about 25 minutes, until golden brown and well risen;  Sprinkle with the slivered almonds for the last five minutes of baking time.  Remove and let cool slightly or completely before slicing and serving.

9 Finishing touch

I don’t think this pie needs icing – it’s already sweet enough – but if you must, mix 300g icing sugar with just enough cold water to make a thick paste (about three tablespoons should be enough). Divide this over the cooled cake and let it set. If you’re going this route, I’d sprinkle the almond flakes afterwards instead of step 8, although fans of Mr Kipling may want to substitute glacé cherries.

Felicity Cloake's Bakewell Pie 9a I don't think this pie needs icing – it's already sweet enough – but if you must, mix 300g icing sugar with just enough cold water to make a thick paste (about three tablespoons would should be enough).  Divide this over the cooled cake and let it set.  If you're going this route, I'd sprinkle the slivered almonds on top afterwards, rather than in step 8, although Mr Kipling fans may want to substitute glacé cherries.