Cherry Bakewell cake

Cherry Bakewell cake

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(160 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus cooling

Skill level

Easy

Servings

Serves 8

If 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 info

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

  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.

Recipe from Good Food magazine, February 2009

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Comments

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Love this cake. As did everyone else in family!

Char's picture

I made this cake twice in one week for two separate birthdays and on both occasions it received great praise it really was tasty and so simple to make. As mentioned in previous posts I added more almond essence than is stated giving it a stronger flavour. This is a recipe to keep.

raydim01's picture
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Love this cake - easy to make and gone very quickly! Only change was to use 1tsp of almond essence rather than as shown to give a stronger flavour.

kc84's picture
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Really easy cake to make and tastes exactly like bakewell tart (except without the pastry) - total winner!!

FamilyH's picture

I have made this several times now and it has always been delicious! Once when I didn't have any almond essence I made it without, but it didn't turn out as well as normal. I would advise anyone to make this as it is a five star cake.

Lo_89's picture

Followed the instructions to a tee and it makes a really lovely, tasty cake. It definitely has that distinctive bakewell taste too. My only issue with the cake is that the sponge didn't rise as much as I would have liked. I would make a bit more of the mixture next time I make this cake, as it seemed quite thin when I put it into the tins and the end result was slightly thin sponges. Overall this cake is a real winner though - tasty, different and simple to make.

jeanlovesbeads's picture

I made this as a Christmas Bakewell cake and it was delicious.
I doubled the amount of almond essence as I wanted it to be really almondy and that worked fine, then instead of sprinkling almond flakes on top I decorated it with glacé cherries, sugar crystals, fondant snowflakes, real holly leaves and a light sprinkling of glitter.
It would make an excellent alternative to a rich fruit cake for those people who don't like Christmas cake!

hanwilson's picture

Wow. Followed this to the letter - so straightforward & easy. Turned out just like the photo & tasted lovely. Moist and full of flavour. Will definitely make again!

hollymiranda's picture

This was one of the nicest cakes I have ever made. I made it for work friends and it was gone in a flash lol. I had emails complimenting it. Followed the recipe exactly.

dreamywillow's picture

I'm not great at baking cakes but this was so easy to make, looked lovely and tasted absolutely great. Really looking forward to making it again.

emzey01's picture

Absolutely delicious! I did a tester run using only half the ingredients in a bread tin, which ended up looking like a slice you would buy in the shop!

tinaj54's picture

Made this for my Dad, he said it's the best cake he's ever had, even better than my mum's!! Believe me, that's good. Delicious

ruthmary's picture
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Lovely cake - used Dove gluten free SR flour & gluten free BP. Filled with apricot jam & added almond essence into icing. Made this as a birthday cake for a friend.

michellesmith9's picture
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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.

lady_burnit's picture
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Have made this cake many times.not soon vanishes. As I am allergic to Cherries, I swapped them for Raspberry or strawberry jam. Works well.

jennab1401's picture

Really easy cake to make

colette_smith's picture
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Delicious

bekaznest's picture
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This cake is to die for! Very easy to make, fabulous flavour, will definitely make again, a family favourite!!!!!

chtaem's picture
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My 6 year old daughter made this cake and it was fantastic, the only comment I would make is either use less lemon juice or none at all in the icing, was a little over powering. All in all a great cake!!

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