Cherry Bakewell cake

Recipe uploaded by

Jane Hornby

61 ratings

Recipe by Jane Hornby

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1. Video tutorial: Lining a cake tin

1. Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
2. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
3. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
4. When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

PER SERVING

600 kcalories, protein 8g, carbohydrate 75g, fat 32 g, saturated fat 15g, fibre 1g, salt 0.83 g

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Results 1-20

• wab

  11 January 2009

  wab commented on this recipe

  I tried this and my children couldn't get enough of it. It was easy to make and looked amazing, although I swapped the flaked almonds for glace cherries on the top (as my children don't like flaked almonds). Yummy!

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• LisaC1973

  12 January 2009

  LisaC1973 commented on this recipe

  I made this cake for my daughter's 1st birthday and all those that had it, absolutely loved it and ended up wanting more. It was so easy to make, although I did swap the icing for fondant icing. It was delicious!

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• Elisa

  13 January 2009

  Elisa rated and commented on this recipe

  

  This is a great take on the bakewell tart, really moist and light. I made this for a colleague's birthday- everyone loved it - and asked me for the receipe!

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• elizabeth

  14 January 2009

  elizabeth commented on this recipe

  love bakewell tart, but always need to add almond extract cos i like it really almondy in flavour. Can,t wait to try this recipe.....will let you know.

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• Zeckie

  17 January 2009

  Zeckie rated and commented on this recipe

  

  I made this for my boyfriend's birthday as he loves bakewell tarts. It was an absolute winner, packed full of almond flavour and the cherry conserve was just right. Will be making this one again for sure.

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• bigtabs88

  17 January 2009

  bigtabs88 rated and commented on this recipe

  

  Really nice cake. I've only just started making cakes and have to work extra hard as I don't have an electric whisk, however, after putting so much effort in, it means I can eat twice as much! haha

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• bakerDan

  18 January 2009

  bakerDan rated and commented on this recipe

  

  Made this with Raspberry jam and it was fantastic. I added a few drops of almond essence to the icing water and put a whole teaspoonful in the cake, so it was nice and almondy. I did however make the mistake of using natural coloured icing sugar which was a toffee colour, so stick with white for a pretty cake!!! Easy to make and fabulous taste.

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• Debs

  20 January 2009

  Debs commented on this recipe

  Just made this and boy has it gone down a treat. Hubby loves it and will definately be adding it to my list of cakes to bake.

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• Travis

  21 January 2009

  Travis rated this recipe

  

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• shaz

  23 January 2009

  shaz rated and commented on this recipe

  

  very easy to make, husband loved it. will be making this again!!

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• Alison

  24 January 2009

  Alison commented on this recipe

  Lovely easy cake, everyone loved it. I used one big tin, baked it a bit longer and then cut in half, when cool.

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• chesty

  25 January 2009

  chesty commented on this recipe

  Beautifully light and yet moist. Freezes really well (without filling) in fact I think the texture is even better after freezing. Baked nice and level. I filled it with raspberry jam and used ready to roll icing to make a celebration cake. Everyone thoroughly enjoyed it.

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• chesty

  25 January 2009

  chesty rated and commented on this recipe

  

  D'oh! forgot the star rating, again!

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• Angela Boyd

  27 January 2009

  Angela Boyd rated and commented on this recipe

  

  Yum yum yum!!!!! May use a little more baking powder next time as my sponges didn't seem as thick as the picture but altogether yummy and really easy to make.

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• Buzzzzz

  28 January 2009

  Buzzzzz rated and commented on this recipe

  

  Very goooooooooood !!!!

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• Zoe

  28 January 2009

  Zoe rated and commented on this recipe

  

  Made this for my dad's birthday at the weekend, and the family loved it so much they want me to make it again this weekend!

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• titchywitch

  30 January 2009

  titchywitch rated and commented on this recipe

  

  Very easy, and delicious. Thankyou.

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• janb

  30 January 2009

  janb rated and commented on this recipe

  

  Really lovely cake - will make again. It lasted two of us three days - couldn't leave it alone!

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• myrecipes

  05 February 2009

  myrecipes commented on this recipe

  Super!! Recipe easy to follow resulting in lovely moist cake full of almond flour. Family really enjoyed the taste testing. Will definitely make this cake over and over again.

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• Claire

  06 February 2009

  Claire commented on this recipe

  Lovely and easy cake to make. It didn't last long! Went down well with all the family

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Ingredients

FOR THE CAKE

• 200g butter , well softened, plus extra for greasing
• 200g golden caster sugar
• 100g ground almonds
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp almond extract or essence
• 4 large eggs

FOR THE FILLING AND TOP

• ½ a 340g jar morello cherry conserve
• 175g icing sugar
• 5-6 tsp water or lemon juice
• 1 tbsp ready-toasted flaked almonds

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Only sponges can be frozen

Ingredients

FOR THE CAKE

• 200g butter , well softened, plus extra for greasing
• 200g golden caster sugar
• 100g ground almonds
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp almond extract or essence
• 4 large eggs

FOR THE FILLING AND TOP

• ½ a 340g jar morello cherry conserve
• 175g icing sugar
• 5-6 tsp water or lemon juice
• 1 tbsp ready-toasted flaked almonds

PER SERVING

600 kcalories, protein 8g, carbohydrate 75g, fat 32 g, saturated fat 15g, fibre 1g, salt 0.83 g

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