Cherry Bakewell cake

Cherry Bakewell cake

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(167 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
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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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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

sarahsbbcgf's picture
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Easy and yummy

pommet1963's picture
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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
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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
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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
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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
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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
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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!

pat1957's picture
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Lovely.

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)

sylviata's picture

I have made this delicious cake several times now, we just love it.
I make a gluten-free version as I am a coeliac using a combination of rice/chick pea/pea/tapioca flours, whatever I have to hand and xanthan gum and as we live very high up, (5 thousand feet above sea-level) I add two heaped tsps of baking powder. I use my home-made plum jam and put almond essence in the icing and a few drops of mango fruit juice instead of lemon. Poppy seeds on the top are good if there's nothing else. My Book Club ladies loved it too. Have just made another one today, won't last long!

char99's picture

I'm looking to make this, but does anyone have any suggestions of what i could put on the top instead of almonds or glace cherries? I'm making it for mothers day but I want to make sure all the family can eat it... If there is any leftover, lol.

hamish1949's picture

This is an absolutely fantastic cake.Much admired during the school cake sale and snaffled at work before I could cut myself a piece.Definately becoming a firm family favourite

jcsweet's picture
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So easy to make.
5 people tasted this and everyone loved it!

I actually put in a full teaspoon of almond essence and as i didn't have enough ground almond i used aprox one third of those and topped up with ground coconut.

I used lemon and water in the icing.

Lovely.

womanlypanther's picture
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Fabulous cake, easy to bake & gives great results! Took this into work for a Friday treat & it was was wolfed down with gusto! Very moist. I used Aldi's sour cherry conserve which gave it an extra tang & put chopped glace cherries into the cake batter

samiad1's picture
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Very sweet but very yummy

2nd cake is in the oven now !

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