Cherry Bakewell cake

Cherry Bakewell cake

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(158 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

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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gemmaedwards's picture
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Delicious!!! Added in a bit more almond essence than the recipe but lovely cake, will definitely make again!

danmartin78's picture

I used Raspberry jam as i cannot find cherry jam anywhere....always a winner recipe though....anyone know where i can get morello cherry conserve??

janjuas1's picture

im gonna try this recipe at school and see if it is good or what

mrselmslceugh's picture
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Lovely, moist, tasty cake. Very easy to make and impressed the hubby, whose mother is the best baker ever!

heathersweather's picture
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Made this cake several times,use stork rather than butter,also add more almond extract than it says,its a personal preference how much you add to the mix,its a all i one method,fabulous cake,and a great favourite when i take it to work

debbiecasey's picture
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This cake is absolutely delicious. It is a new favourite in my house. I do put buttercream in the middle as well as the jam but that is just my preference. Would taste as good with or without. Fabulous recipe!

misskat's picture
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i was disappointed with the outcome of this cake. firstly i dont think that there was enough flour which consequently meant that the cake didnt rise enough. The cake needed longer cooking time than suggested as i took the cake out after 30 minutes to find it hadnt risen and it was quite dense and too moist. Also needed more water for the icing sugar. i will try again

poundsandounces's picture
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This is the first cake I have tried from "Good Food", and it was delicious, nice and easy to make, one of the best cakes I have made. We loved it!!!

poppyjune's picture
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This was my second attempt at baking in my entire life and it was an absolute success! I used a food processor and whizzed the cake ingredients with a blade so it took about 8 seconds to do. I used 2 teaspoons of almond essence like suggested and it tasted great. I found that 6 tsp of lemon juice with the icing wasn't enough but when I added water it went quite runny. Still lovely though. I added fresh cherries to the top...yum!

kelli-c's picture
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i ve made this 3 times now and defo the best cake i have made so far!! wo out of this world . cooking is longer than stated depending on tin. i used a smaller one and it was really thick but sooo yummy ! this is a dangerous cake as u could be tempted to eat it all ! make it and u ll be love it ! such a moist mix too . ;0)
10/10 for me

jochapman70's picture
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Really easy cake to make but everyone loves it. I do double the almond essence though and use 'Berries and Cherries' Bonne Maman jam - gorgeous!

louisekscott's picture

I made these in muffin tins - makes about 12. They were absolutely delicious and looked great as a display piece!

montserrat's picture
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Very easy to make and taste good. I just bought more ground almonds to make this again. I will however use vanilla essence instead of almond essence because I didn't like the taste of the almond essence (I know it's an almond bakewell cake but the almond essence sold here where I live isn't nice). It was a lovely cake. Thank you.

johnmadden's picture
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what a great cake , i make one very week now

frostmonster's picture
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Delicious! I have made this a few times and it's always worked out well. I used raspberry jam instead of cherry which was really nice.

masterfox_86's picture
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Delicious cake! It turns out well for me everytime, it's my fail safe sponge mixture now. I've made it so many times and it always disappears fast in my household!

takethat101's picture

Really lovely recipe. Didn't last long as it tasted so nice!!!

heathersweather's picture
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Excellent cake,but i felt it needed a tad more almond extract,suppose its a personal choice,also a put raspberry jam and fresh cream in the middle,fantastic the girls at work loved it,will make it again!

lizzieloglegs's picture
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Quick, easy and really lovely.

nonnie86's picture
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What a fantastic cake! so easy and so very very tasty. My other half loves cherry bakewells so I made him this for his birthday and it didn't last very long, everyone loved it.

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