Cherry Bakewell cake

Cherry Bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(175 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
Save to My Good Food
Please sign in or register to save recipes.

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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (227)

    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
    5

    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
    5

    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
    5

    Very sweet but very yummy

    2nd cake is in the oven now !

    marrah321's picture

    I reduced the sugar in the cake mix and increased the lemon juice in the icing. didn't have any almond essence but it wasn't missed.
    A delicious, easy bake cake - will certainly make it again.

    laurasmchale's picture
    5

    5 star everytime...Winner with guest's too!!..:o))))

    laurasmchale's picture
    5

    5 star everytime...Winner with guest's too!!..:o))))

    laurasmchale's picture
    5

    This is a gorgeous cake that i have made time after time. It taste's even better the next day!...:o)

    louisecoombes's picture
    5

    Have made this again and again! If you like cherry bakewell tarts, you'll love this! I used half the jam quantity though!

    dveggie's picture
    4

    Made this for a friend's birthday and he really enjoyed it. I got to try some too and was glad it tasted nice - I was a bit concerned, as the caked hadn't really risen, so thought it might be too dense, but it was lovely and moist. I actually ended up with three layers as i panicked after making the first 2 (thought it looked too much like a pancake!) Used morello cherry jam, and had glacé cherries as well as flaked almonds on top. Oh, and also used veggie margarine instead of butter for some at work who are allergic to dairy (Vitalite). Would definitely make it again.

    queenofbaking's picture
    4

    this cake turned out to be delicious. I used one cake tin and cut it in half, and used less sugar, jam and icing than in the recipe to make it a little healthier. next time I will only use 3 eggs because it was a little rich and eggy!

    murf75's picture
    5

    This went down a treat and I'm always getting asked to bake it again

    clarekitten's picture

    Fantastic scrummy cake... Moist and loved by everyone. Will be a family fav!

    gemmaedwards's picture
    5

    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
    5

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

    heathersweather's picture
    5

    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

    Pages

    Questions (6)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…