A bakewell cake made with natural almond with crushed raspberry jam & toasted flaked almonds.
What's in the mix?
Natural almond oil and free range eggs make this yummy and light sponge cake. A smattering of raspberry jam in the middle and an almond oil infused buttercream. Crunchy flaked almonds sit on top.
Almond oil is whipped up with British butter to create a smooth and tasty buttercream that transports you straight to Derbyshire!
In the middle you will find a delicious layer of natural raspberry jam which pairs perfectly with the almond buttercream and sponge.
How do I look?
Our award-winning Bakewell Sponge has a smattering of toasted flaked almonds on top, natural almond oil running through both the light Sponge and the buttercream which is then perfectly complimented by a layer of great British raspberry jam.
|Product||Serves||Pack Weight||Cake Diameter||Cake Depth||Ambient Shelf Life|
|Bakewell for 8||8||1kg||17.00cm||8.00cm||10 days|
|Bakewell for 16||16||1.75kg||24.00cm||8.00cm||10 days|
Have you tried?
Sugar, self raising flour (wheat flour, raising agents (sodium bicarbonate, mono calcium phosphate), calcium carbonate, iron, niacin, thiamin), margarine (palm oil, rapeseed oil, salt, emulsifier E475, flavouring, sunflower oil, colours (curcumin, annatto), free range eggs, butter (milk), raspberry jam (6.4%) (glucose syrup, sugar, raspberry concentrate, citric acid, pectin, colour (grape extract), preservative (potassium sorbate), almonds, natural almond extract.
ALLERGENS IN BOLD. Made in a bakery which handles gluten, eggs, nuts, milk, soya & sulphites.
All of our cakes are baked in the same kitchen and although we do all we can to minimise the risk of cross-contamination we cannot 100% guarantee this.