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Bakewell cake, the typical English dessert with fragipane cream

Bakewell cake

Do you want a breakfast or a snack that is different from traditional cakes but is equally good? Try the bakewell pie!

Bakewell cake is a typical product of English cuisine. It is a very tasty English almond cake, ideal to serve on special occasions such as a birthday party, but also to bring to the table after a lunch or dinner with friends. The original recipe involves the use of jam, you can use the one you prefer and that you think goes well with almonds. This delicious English tart has an almond frangipane cream filling that makes it truly irresistible . The sweetness of this cream goes well with the acidity of the orange marmalade, giving life to this tart with a delicate and very balanced flavor. So let’s see how to prepare the bakewell tart step by step.

Bakewell cake
Bakewell cake

Bakewell cake recipe preparation

  1. First of all, dedicate yourself to the preparation of the pastry . Equip yourself with a mixer with blades and insert 180 g of 00 flour and cold butter cut into chunks. Run the mixer until you get a mixture similar to sand.
  2. Add 90 g of almond flour, 90 g of powdered sugar, the vanilla bag, a pinch of salt and the eggs to the mixture. Operate the mixer again until all the ingredients are well blended together .
  3. Transfer the dough to a previously floured work surface and knead quickly until a compact dough is obtained. Wrap it in cling film and let it rest in the fridge.
  4. Meanwhile , prepare the frangipane cream . In a bowl, combine the softened butter and 130 g of powdered sugar and start blending with the help of an electric mixer. Also add the vanillin and the eggs.
  5. Then add 60 g of flour, 130 g of almond flour and a pinch of salt. Blend until everything is perfectly blended.
  6. Take the shortcrust pastry from the fridge and roll it out with a rolling pin between two sheets of parchment paper . Place the pastry disc on the bottom of the mold and prick it with a fork.
  7. Spread the orange marmalade on the bottom and pour the frangipane cream over it.
  8. Bake in a static oven at 170 ° C for 30 minutes , then remove the cake from the oven and sprinkle the surface with the slices of almonds. Cook for another 10 minutes or until golden brown. Let cool before serving.

Alternatively, you can make a bakewell cake with ricotta, almonds and jam. Instead of the frangipane cream, you can make the filling with a ricotta and sugar cream . For the ricotta cream, mix 250 g of ricotta with 120 g of icing sugar. Always spread the jam of your choice on the base, then the ricotta cream and sprinkle the surface with the almond slices.


Bakewell cake can be stored under a glass bell jar for about 3 days.

Speaking of English cakes, try the Victoria sponge cake !

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