Cherry Bakewell cake

Cherry Bakewell cake

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(172 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling


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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For the cake

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



    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

    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


    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



    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



    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

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  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 (225)

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

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

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

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


bekaznest's picture

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

chtaem's picture

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

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

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

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

wolf52's picture

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

Really yummy and completely captures the flavours of a bakewell tart!

amam22's picture

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.


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