Cherry Bakewell cake

Cherry Bakewell cake

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(167 ratings)

By

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

titchywitch's picture
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Very easy, and delicious. Thankyou.

bigsis's picture
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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
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Very goooooooooood !!!!

angieboyd's picture
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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
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D'oh! forgot the star rating, again!

chesty's picture
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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
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very easy to make, husband loved it. will be making this again!!

deb007's picture

Just made this and boy has it gone down a treat. Hubby loves it and will definately be adding it to my list of cakes to bake.

tourer-dan's picture
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Made this with Raspberry jam and it was fantastic. I added a few drops of almond essence to the icing water and put a whole teaspoonful in the cake, so it was nice and almondy.
I did however make the mistake of using natural coloured icing sugar which was a toffee colour, so stick with white for a pretty cake!!!
Easy to make and fabulous taste.

bigtabs88's picture
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Really nice cake. I've only just started making cakes and have to work extra hard as I don't have an electric whisk, however, after putting so much effort in, it means I can eat twice as much! haha

zeckie's picture
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I made this for my boyfriend's birthday as he loves bakewell tarts. It was an absolute winner, packed full of almond flavour and the cherry conserve was just right. Will be making this one again for sure.

cookingdiamond's picture

love bakewell tart, but always need to add almond extract cos i like it really almondy in flavour. Can,t wait to try this recipe.....will let you know.

1lovefood's picture
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This is a great take on the bakewell tart, really moist and light. I made this for a colleague's birthday- everyone loved it - and asked me for the receipe!

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