Cherry Bakewell cake

Cherry Bakewell cake

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(164 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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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.

pillet's picture
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Delicious & so simple !!!!

loopy-loo's picture
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I have made this cake 3 times now for different people, all have raved about how wonderful it is, twice i didnt have enough ground almonds so i made up the difference with self raising flour and extra almond essence and a half teaspoon of baking powder but it needed an extra 5 mins cooking, stll lovely!

carolyn12's picture
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lovely moist cake. Used one tin with hole in middle. In the middle I added morello cherry pie filling instead of conserve. Wonderful result.

allendeath's picture
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Made for Dads birthday, amazing cake, very moist even after 4/5 days. We made double sponge mix and stacked them on top of ewach otehr as cake needed to fed a lot of people. Wonderful, a family favourite now.

flopsy7's picture

i haven't made this yet but o will because i love bakewell cakes and in your picture i love the way that you made the icing just drip down

tracyrutherford's picture
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Wonderful cake, will make it again

shazzyfizz's picture
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Highly recommended - sponge had a great texture and lovely almondy taste.

kerryrontree35's picture

One fab cake.. so very simple and easy to make and just tastes amazing (according to my kids and friends).. Had to make two in one day to keep them satisfied

noirundblanc's picture

Phenomenal

nintey's picture
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I made this cake for my family last weekend, being a novice at baking, I cannot believe how easy it was to make and the results were fantastic! A beautifully moist cake, full of flavour and it looked like I had spent ages preparing it! Very impressed and would defintely make it again.

kirsten75's picture
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easy to make and delicious! the sponges were a bit fragile after cooling but tasted great iced and sprinkled with toasted flaked almonds. just like cherry bakewell!

hilarywalsh's picture
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Fabulous cake I have made this over and over and it always comes out really good.

bloxhamshula's picture
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really really yummy.... I made the same mixture, but made miniature ones as cup cakes. sliced them in half to put the cherry jam in. Everyone at the party said they were amazing and they just melted in your mouth. Am planning on making some again today!!!

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