Cherry Bakewell cake
By Jane Hornby
Cooking time
Prep: 15 mins Cook: 30 mins Plus coolingSkill level
EasyServings
Serves 8If you know someone who likes Bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam
Nutrition and extra info
Additional info
- Only sponges can be frozen
Nutrition per serving
- kcalories
- 600
- protein
- 8g
- carbs
- 75g
- fat
- 32g
- saturates
- 15g
- fibre
- 1g
- sugar
- 65g
- salt
- 0.83g
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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Method
- 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.
- 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.
- 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.
- 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.
Recipe from Good Food magazine, February 2009
Comments, questions and tips
Comments
Really love this recipe, I've made two this week and everyone who's tried it has loved it. It's dead simple all in one method makes it nearly foolproof and its full of almond flavour. I don't bother with the flaked almonds on top, just iced and added glacé cherries and a little lemon zest grated over.
Excellent recipe. Came out exactly like the picture and was delicious. Everyone loved it. I used raspberry conserve because I couldn't find the morello cherries and I also had to do a half mix of soft brown sugar and normal caster sugar as I forgot to buy golden caster sugar but it was great! The sponge was really airy and moist.
My only query is, when the recipe says the ingredients for the cake, is that for just on sandwich/tin? Because I split that between the two cake tins and they were small sandwiches.