Cherry Bakewell cake

Cherry Bakewell cake

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(163 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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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!!

sarrrahhh's picture
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Followed the recipe exactly and the cake was perfect, one of the tastiest cakes I've ever made. If you are thinking about making this JUST DO IT because it looks and tastes amazing!

ladyalysonbooth's picture
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The first cake I have baked for over 20 years, it was spectacular! so moist, the almond flavour was to die for, unfortunately my iceing got a bit carried away with itself but that will teach me not to stick to the recipe. This will now be my favourite cake.

talbs80's picture
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Made this many times now and it always goes down well! Delicious and easy to make.

wolf52's picture
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I made this cake last week and it went down very well. Liked by everyone. Used low sugar cherry jam instead. Very tasty.

carley99_uk's picture
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Really yummy and completely captures the flavours of a bakewell tart!

amam22's picture
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Yummy!

amam22's picture
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This Recipe looks Fun Can't Wait To Try It! :)

xyeshi's picture

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.

pinkcharlie289's picture

The only place I have found the cherry morello jam is sainsburys

susieone's picture
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I made this today as per the recipe. It looks wonderful. And tastes good too. I'll be making this again! :-):-)

sandraline's picture

Excellent, easy to make and tastes scrummy!

teresaaregreen21's picture
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Yummy
I made one afternoon cause I fancied baking something, stuck it in fridge and enjoyed a bit after work the next day. Don't think it will last long after kids get home, husband on seconds. Icing a bit running that's why I put it in the fridge

suwinders's picture
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So yummy and easy to make. Definitely a new family favourite.

elenking's picture

One of my favourite cake recipes. I've made it several times and it sold instantly at the cake sale at my son's nursery. Just making a cupcake version using an apple corer to take out a bit of the sponge for the jam.

cas181's picture
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excellent recipe - I made this for a dessert for a bbq and it went like a flash

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