Edd Kimber’s Bakewell Ombre Cake Recipe

Serving Details

Servings: 10-12 slices

Portion Size: 1 slice per person

Recipe Description

Edd Kimber’s Bakewell Ombre Cake is a delightful dessert that combines the classic flavors of a Bakewell tart with a visually stunning ombre effect. This cake features layers of almond-flavored sponge, layered with raspberry jam and finished with a light almond buttercream, creating a beautiful centerpiece for any occasion.

Cooking Time

• Preparation Time: 30 minutes
• Baking Time: 25-30 minutes
• Total Time: 1 hour

Ingredients

Cake Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tsp almond extract
• 1/2 cup milk
• Food coloring (red and pink, for ombre effect)

Buttercream Ingredients

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 tsp almond extract
• 1/2 cup raspberry jam

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the softened butter and mix until combined.
3. Add the eggs, almond extract, and milk to the dry ingredients. Beat until smooth.
4. Divide the batter into three bowls. Leave one bowl plain and color the second bowl with pink food coloring and the third with red food coloring to create the ombre effect.
5. Pour the batter into the prepared pans, starting with the red layer, followed by pink, and then plain. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, milk, and almond extract until smooth and fluffy.
8. Once the cakes are completely cool, spread a layer of raspberry jam on the top of the first layer, followed by a layer of buttercream. Repeat with the second layer and top with the third layer.
9. Frost the entire cake with the remaining buttercream and decorate with extra raspberry jam and sliced almonds, if desired.

Nutritional Information (Per Serving)

• Calories: 490 kcal
• Protein: 5g
• Carbohydrates: 72g
• Fat: 22g
• Saturated Fat: 14g
• Sugar: 45g
• Fiber: 1g
• Sodium: 250mg

Frequently Asked Questions

Can I use a different fruit jam?

Yes, you can substitute raspberry jam with your favorite fruit jam for a different flavor.

How should I store this cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Can I make the cake layers in advance?

Yes, you can bake the layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature.