Cherry Bakewell cake

Cherry Bakewell cake

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(179 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling

Easy

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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Ingredients

    For the cake

    • 200g butter, well softened, plus extra for greasing
      Butter

      Butter

      butt-err

      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
      Almond

      Almond

      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
      Eggs

      Egg

      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
      Cherry

      Cherry

      che-ree

      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

    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.

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    Comments, questions and tips

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    lady_burnit
    15th May, 2013
    5.05
    Have made this cake many times.not soon vanishes. As I am allergic to Cherries, I swapped them for Raspberry or strawberry jam. Works well.
    jennab1401
    11th May, 2013
    Really easy cake to make
    colette_smith
    29th Apr, 2013
    5.05
    Delicious
    bekaznest
    14th Apr, 2013
    5.05
    This cake is to die for! Very easy to make, fabulous flavour, will definitely make again, a family favourite!!!!!
    chtaem
    12th Apr, 2013
    5.05
    My 6 year old daughter made this cake and it was fantastic, the only comment I would make is either use less lemon juice or none at all in the icing, was a little over powering. All in all a great cake!!
    sarrrahhh
    7th Apr, 2013
    5.05
    Followed the recipe exactly and the cake was perfect, one of the tastiest cakes I've ever made. If you are thinking about making this JUST DO IT because it looks and tastes amazing!
    ladyalysonbooth
    5th Mar, 2013
    5.05
    The first cake I have baked for over 20 years, it was spectacular! so moist, the almond flavour was to die for, unfortunately my iceing got a bit carried away with itself but that will teach me not to stick to the recipe. This will now be my favourite cake.
    talbs80
    10th Feb, 2013
    5.05
    Made this many times now and it always goes down well! Delicious and easy to make.
    wolf52's picture
    wolf52
    3rd Feb, 2013
    4.05
    I made this cake last week and it went down very well. Liked by everyone. Used low sugar cherry jam instead. Very tasty.
    carley99_uk
    19th Jan, 2013
    4.05
    Really yummy and completely captures the flavours of a bakewell tart!

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