Cherry Bakewell cake

Cherry Bakewell cake

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(179 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling

Easy

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

  • Only sponges can be frozen

Nutrition: per serving

  • kcal600
  • fat32g
  • saturates15g
  • carbs75g
  • sugars65g
  • fibre1g
  • protein8g
  • salt0.83g
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Ingredients

    For the cake

    • 200g butter, well softened, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g golden caster sugar
    • 100g ground almond
    • 100g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ½ tsp almond extract or essence
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 4 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling and top

    • ½ a 340g jar morello cherry conserve
      Cherry

      Cherry

      che-ree

      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    • 175g icing sugar
    • 5-6 tsp water or lemon juice
    • 1 tbsp ready-toasted flaked almonds

    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.

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    Comments, questions and tips

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    Jude15
    30th Aug, 2016
    3.8
    Just made this and followed instructions but not enough mixture for 2 X 20cm tins
    crmzchan
    22nd Jun, 2016
    5.05
    Beautiful cake, made twice in two different ovens, and twice it has come out perfectly! Lovely and moist, very tasty, and looks fantastic, despite being very simple. Will be joining my list of go-to fail safe recipes :)
    rainbow_tink
    19th Jun, 2016
    5.05
    Great recipe - this cake came out perfectly. The only change I made was to double up on the almond extract (though i think the strength of these differ between brands so taste your mix). The cake turned out tasting delicious and was lovely and moist. Disappeared very quickly....always a good sign!
    Kdottwalsh
    2nd May, 2016
    5.05
    Made this recipe as a bank holiday treat and was delicious. Increased the amounts to produce a thicker sponge and also increased the amount of almond extract to make it even more bakewell-y! Delish
    Mpily
    16th Nov, 2015
    I'm not a great baker but decided this cake might make a useful addition to my (very) limited repertoire ... and oh, I was deliciously right! Followed the recipe almost exactly and cake turned out just like it's photo - YUM was the response of friends and family! Only change I made was the addition of some Amarena cherries (accidentally found in cupboard) to toasted almonds on top - YUM ++ !
    Brad's the lad's picture
    Brad's the lad
    29th Sep, 2015
    5.05
    Absolutely delicious!! I made it in a DT food lesson under a limited amount of time but it still went well. Only one problem: it took 45 mins to bake instead of 30 :S Very, very tasty :P
    julieigg1962
    28th May, 2015
    5.05
    Love this cake. So very easy to make and everyone seems to love it.
    Mama Bookworm's picture
    Mama Bookworm
    28th Apr, 2015
    5.05
    Simply and quick cake to make. Have tried it with 1 tsp of almond extract and found that a little strong - prefer the more subtle flavour with 1/2. I also prefer it with raspberry jam.
    mrsaldn
    27th Feb, 2015
    5.05
    I baked this cake last night. I added more almond essence than the recipe suggested as others had suggested (1tsp instead of 1/2tsp) and it tasted lovely. One of the tastiest cakes I have made, will definitely be baking this again soon!
    eanwar's picture
    eanwar
    6th Nov, 2014
    5.05
    I made this in my food lesson in school and it was loved by my mum, dad and my food teacher. Plz send more baking recipes like this!

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    licklewiganer
    25th May, 2014
    5.05
    I find that mine tend to not rise as much as I'd like, it doesn't look bad, it just looks normal, but I'm wondering how I can make it rise more (and stay risen), or should I just make a 3 layer one instead? I'm guessing it's due to the ground almonds in it?!
    susanmccallum
    1st May, 2014
    Can the cake be frozen?
    goodfoodteam's picture
    goodfoodteam
    13th May, 2014
    Hi there,you could freeze the sponges once baked before icing, then defrost at room temperature and ice and decorate the cake, thanks.
    Princessbower
    11th Aug, 2013
    5.05
    This is a great tasting cake, however I can't get the sides to come away from the baking sheets without ripping - the cake then looks untidy round the sides. What am i doing wrong?
    goodfoodteam's picture
    goodfoodteam
    7th Feb, 2014
    Hi there, thanks for your question. We absolutely agree with the comment left by Lo_89. This advice is spot on - try lining the base only. Good luck!BBC Good Food team
    Lo_89
    29th Jan, 2014
    I tend to line only the bottom of the cake tins. The sponge may stick a tiny bit to the sides of the tins this way (not a big problem in my experience as it will barely stick) but I just run a knife all the way around the edge to ensure the sponge is separated from the tin before tipping out. The bottom baking sheet should just peel off. If it doesn't, the problem could be condensation causing the paper to 'glue' to the sponge. To tackle this, take the cake out of the tin a few minutes after it's out of the oven and peel the paper off straight away before allowing it to cool. You can leave the paper on whilst it cools, as long as you place it on a cooling rack and not anything flat, but it's generally easier to remove it straight away. Hope this helps!
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