The Bakewell tart was always a cake that we learnt to make in the Army from the beginning. Its light, buttery flaky pastry with a nutty, light sponge and the punchy sweetness of the raspberries whispers a perfect humble British cake.
In this recipe, I have added fresh raspberries. A luxury that was never used when cooking for the troops, due to budget and can be left out if you don’t fancy it, but I urge you to add them as they make this incredible difference. The raspberries, although remain their shape when the tart is cooked when you bite into them they burst into this sauce like consistency. The whole experience that you get while eating this Bakewell is one that cannot be forgotten. Try eating with your eyes closed and savor each mouthful as the textures and flavours melt into a heavenly few minutes that is your moment and no one else’s. Go on be selfish.
This version is also made in a baking tray where traditionally is made in a tart case or as I used to, on a plate as I could then make a fair amount of them.
So here it is, my Bakewell tart and one of my all-time favourite cakes.