Raspberry Bakewell Cake

Plus, baby lambs, cute puppies and whether hiding from the news helps

(Hi all, would you be so kind and help the algorithm overlords and click the heart-shaped ‘like’ button? Thank you!)

I’ve not been hiding from you. Although I will say I’ve felt like hiding this week, mostly from the news of billions of dollars being taken away from scientific research. (And feel free to skip past and get straight to the recipe, if like me, you have needed to avoid the news. Just skip to the picture of my dog. After that the newsletter will be safe to read.) It’s not just the cruelty of the decision, the short-sighted-ness or, I dunno, the catastrophic impact of taking money away from research into things like, uh, viruses—cuz just watch—that will spite the libs!

For me, it’s seeing my neighbors who are devoted physicians at large research hospitals, or scientists dedicated to understanding how viruses work. Or the kids in college who want to go into careers in science but for whom there are no longer internships available, or places at medical schools. Brilliant, humble folks who just want to get on with discovery and caring for the sick, hobbled by some evil desire to undermine large academic institutions, you know, like the ones they went to. The University of Pennsylvania will not be inviting Trump to be a commencement speaker at his alma mater any time soon. Nor J.D. Vance at Yale. I mean, I hope so. I daren’t predict anything.

Norman believes it’s probably safe to look now.

In fact, I did get to do something very nice this week. I got to review my entire cookbook, all laid out and beautiful-looking. Then today, the amazing photographer, Amy Roth, who did all the photography for the cookbook, came and took my author photo. It felt surreal and silly at the same time. Mind you, I did spend a lot of time tossing chocolate chips and sprinkles in the air, which contributed to the mood.

As I write this, Norman is demolishing a stuffed toy with a dedication and intensity we should all harness to do something to take care of ourselves this weekend. Clyde the cat is quietly gnawing on a copy of On Tyranny by Timothy Snyder. I think in cat language that’s a show of respect.

I wanted to have a new recipe for you this weekend for a white chocolate lemon drizzle loaf. Along with editing the above mentioned layout, I had to cross a bunch of tedious life chores off my list, so I apologize. It’s not just you I’m letting down, it’s my mother-in-law, who was to be the recipient of my lemon cake. However, I did bake her an old favorite, one I shared here a few years back, a raspberry bakewell cake, inspired by the British tart of the same name. (To be clear, the British tart referenced here is NOT my mother-in-law, but a bakewell tart.)

Anyhoo, the cake is tender and almond-scented, with a lush seam of raspberry jam and fresh raspberries tucked inside. Finished with a lemon glaze and a thin flakes of almond strewn about on top, it makes a lovely light dessert for a fancy dinner, or a cake to snack on any time of/all day.

Raspberry Bakewell Cake

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Raspberry Bakewell Cake

Yield: 1 9” cake

What You’ll Need:

For the cake:

1 9” springform pan

1 1/2 cups (140 grams) almond flour

1/2 cup (140 grams) butter, softened and cut into 16 pieces

3/4 cup (140 grams) granulated sugar

1 1/4 cups (140 grams) all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

For the filling:

1 cup (123 grams) fresh or frozen (don’t defrost) raspberries

3/4 cup (240 grams) seedless raspberry jam

For the topping:

1/3 cup (28 grams) flaked almonds

For the lemon glaze:

1/2 cup (57 grams) confectioners’ sugar

2 tablespoons fresh squeezed lemon juice

What You’ll Do:

• Heat the oven to 350 degrees F(180 degrees C). Grease the 9-inch (23-cm) springform pan.

• Place all the cake ingredients (which you’ll note almost all measure the same amount in grams), from almond flour to almond extract in the bowl of a stand mixer. Start the mixer on low and slowly raise the speed to medium high. Blend until the mixture is uniform. You don’t want to see big chunks of butter; be sure to stop and scrape the bowl once or twice.

• Spread three-quarters of the cake batter into the pan. Spread the jam on top as evenly as possible and sprinkle the raspberries over the jam. Now comes the only sort of challenging part: Dollop the remaining batter evenly over the jam mixture and then spread it evenly as possible with the back of a spoon or a small offset spatula. Then, when that begin to frustrate you, just wet your fingers and just smush it into place. Sprinkle the flaked almonds on top. Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean, save for a smear of raspberry jam.

• Let cool for 10 minutes, then release and remove the outer ring of the springform pan. When the cake is completely cool, mix together the confectioners’ sugar and the lemon juice to form a thin glaze. Drizzle over the cake.

New recipe incoming this week!

Speaking of new, look at all the baby lambs!

Baby lambs in a Hereford pasture, England, 2025. Photo c/o my nice husband.

How was your week? How are your coping mechanisms? Let me know.

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