Cherry Bakewell cake

Cherry Bakewell cake

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(176 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

      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


    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 (228)

    LopaP's picture

    I hadn't made cakes from scratch for quite a while so I was really looking forward to making this cake.
    However it seems I may have done something wrong as it didn't rise, and was over-cooked before the 30 mins were up. Also I found the end result overly sweet with half a jar of jam in the middle.
    I will be trying it again, but was disappointed as everyone else seems to have had such success with it and enjoyed it so much.
    (Any tips welcome)

    sxmscorpio's picture

    Just made this again but this time used Almond spread in the middle before putting on the jam...delicious.

    janerollinson's picture

    Really lovely cake and a big hit with my nearly 5 year old and he has now requested it for his birthday cake in a couple of weeks time. If you like Bakewell Tart, you will love this! It was gone very quickly!

    crabbybat's picture

    fantastic cake, every one loved it. will be making this again!

    savanskisan's picture

    Made this cake yesterday and it came out perfectly. Tastes delicious. I also put Almond essence into the icing, and found I had to use more than the recommended spoonfuls of lemon juice, but apart from that a fabulously easy cake to make,. and looks very professional.

    jobarley's picture

    I made this cake but had smaller tins (I think they're 7 inch) so made 3/4 of the recipie, which worked well - still needed 30 min in the oven though. Anyway it went down a treat in our cake loving house, I'll make it again soon.

    oliviacork's picture

    I have made this cake about three times with great results. I substituted rasberry jam for cherries.
    A lovely moist cake that keeps very well.

    sxmscorpio's picture

    Quicky, easy and very moist...but....even though I used 1tsp of almond extract instead of the 1/2tsp recommended, could not taste the almond flavour...think next time I will spread almond paste spread in the centre, then the jam.

    crabbybat's picture

    fantastic really good to make, and eat!

    claireclarke's picture

    Lovely and easy cake to make. It didn't last long! Went down well with all the family

    carolron's picture

    Super!! Recipe easy to follow resulting in lovely moist cake full of almond flour. Family really enjoyed the taste testing. Will definitely make this cake over and over again.

    janice_bradbury's picture

    Really lovely cake - will make again. It lasted two of us three days - couldn't leave it alone!

    titchywitch's picture

    Very easy, and delicious. Thankyou.

    bigsis's picture

    Made this for my dad's birthday at the weekend, and the family loved it so much they want me to make it again this weekend!

    jasbor's picture

    Very goooooooooood !!!!

    angieboyd's picture

    Yum yum yum!!!!! May use a little more baking powder next time as my sponges didn't seem as thick as the picture but altogether yummy and really easy to make.

    chesty's picture

    D'oh! forgot the star rating, again!

    chesty's picture

    Beautifully light and yet moist. Freezes really well (without filling) in fact I think the texture is even better after freezing. Baked nice and level. I filled it with raspberry jam and used ready to roll icing to make a celebration cake. Everyone thoroughly enjoyed it.

    alison's picture

    Lovely easy cake, everyone loved it. I used one big tin, baked it a bit longer and then cut in half, when cool.

    shaz0618's picture

    very easy to make, husband loved it. will be making this again!!


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