Cherry Bakewell cake

Cherry Bakewell cake

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(174 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


  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 (227)

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.

pinkcharlie289's picture

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

susieone's picture

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

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

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

excellent recipe - I made this for a dessert for a bbq and it went like a flash

sarahsbbcgf's picture

Easy and yummy

pommet1963's picture

Made this last night, absolutely delicious. Left out almond essence as didn't have any.

folkoono's picture

Making this now. Not sure '5-6 tsp' of water/lemon juice is right, I think you must mean tablespoons! Now a bit stuck as I only bought one lemon...

bakemeacake's picture

This recipe will be a family favourite forever. I made it for my mother-in-laws birthday, it was delicious alternative to a traditional Victoria sponge and looked gorgeous 10/10!

serendipity5's picture

This has got to be one of the simplest yummiest recipes i've ever done. A real winner, it disappeared in no time at all.

pearlhoque's picture

Lovely and moist, great with raspberry jam in the middle too.

aldinha's picture

Imade this cake with my daughter Melissa and it was delicious

msbake's picture

Seriously easy and super tasty - a definite winner!

I'll be making the cake again tomorrow and serving it warm with creme fraiche and rhubarb compote instead of jam and icing - can't wait!

minicoopergirl's picture

Made this today as the weather was appalling outside! Looks good so far, not sampled it yet tho, partner dosnt like cherries so used raspberry conserve, used more almond essence in cake as everybody suggested my icing was a little on the runny side so I kept drizzling over the top from the back of a spoon, so have a lovely criss cross pattern with the almonds on top. All I can say is I hope this tastes as good as it looks!

slou73's picture

Absolutely delicious! Too bad my youngest didnt like the flaked almonds & cherries though..... all the more for the rest of us !!! ;O)


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