Cherry Bakewell cake

Cherry Bakewell cake

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(157 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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escapade7's picture
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I didn't have any almond extract so it wasn't as almondy as I would have liked bur was very moist and my husband loved it. The icing was a bit funnier than I would have liked but it still went down a storm. Would definitely make it again,with more almond flavouring and less water in the icing.

dwynwyn's picture
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Really loved it. Made it for my other half as he loves cherry bakewells and he was very happy. The in-laws loved it too.

susanhicks's picture
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This has become one of our top favourite cakes of all time - so thank you to Jane Hornby! I ring the changes with the jam, depending what I have in the store cupboard but otherwise stick to the recipe. If you don't have ready toasted flakes almonds, you can make them with ordinary flaked almonds by dry frying for a few minutes in a cast iron frying pan.

xxsp8982xx's picture
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Gorgeous! I made this for my Mums Birthday, swapped the almonds for cherries. Everyone loved it, thanks!

rebecca1july's picture
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very good will make again soon.

hollyc's picture
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This is a delicious cake - moist and so easy to make. It always turns out well and is a real hit with everyone.

laura0410's picture
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Absolutley delicious!! Seemed to take such little effort too!! Very impressed will be a firm favourite from now own!!

siblah's picture

Have now made this lots of times, I use a whole teaspoonful of essence and plain icing with cherries. A real gem of a recipe.

kathmc's picture
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Lovely cake, and so easy to make. I made this for my boyfriend's mum's birthday, and used gluten free self-raising flour as she and I can't have wheat. It came out really moist and light. It was great... I'll definitely be making it again!

hannah89's picture
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This is a brilliant recipe! I also added a tad more almond essence, plus I decorated the top with glace cherries instead.

sandalwood23's picture
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A delicious cake and easy to make.
It is light and moist. It definately needs baking powder in it to give it that lightness.
I didn`t have any toasted flaked almonds so used plain flaked almonds. It still had a lovely almondy flavour.
After taste testing we felt that the icing made it very sweet.
Fine if you have a sweet tooth. I might try to put flaked almonds on the cake before baking and miss out the icing next time for those who prefer something less sweet.

kingussie's picture

Fantastic cake. Made it for a coffee morning at school. All gone and everyone loved it. The almonds in the sponge made it quite special.

sallymoonbeam's picture

We loved this delicious cake. It was so easy to make and looked so tempting when finished. I used raspberry jam as I couldn't get morello cherry locally and it worked very well but I shall certainly give it a go with cherry next time.

rebecca1july's picture
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Yummy

heathersweather's picture
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Didnt use butter,stork is brilliant in this all in one recipe,also would have had more almond essence than stated!

nuttygooner's picture
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A wonderful recipe, easy to follow - and an all round great result at the end - plus, I had no trobles finding help to lick the spoon clean!

I think I put a bit too much baking powder in because the sponges exploded in their tins (or, I could always buy bigger tins), but after icing and decorating, it didn't matter at all - it tasted divine!

I decided to give this cake a try on a wet afternoon on a bank holiday weekend - and boy, do I not regret trudging to the supermarket in the rain for Cherry conserve, ground almonds and extract.

kerrygrace's picture
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very tasty have made a few times and always disappears, however I use raspberry jam rather than cherry so its more like a bakewell tart. yum

taffia's picture
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Used glace cherries to decorate, as suggested by someone else.
Took half hour to cook, be ready with your baking paper to go over the top of the cake, as mine started to go a little brown at 20 mins into cooking time. My kids said this was the nicest cake they had EVER tasted! Top marks

rachaeldaly's picture
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Fantastic! Easy to do and makes a delicious cake :-) My husband loved it!! Will be making it again in the near future!! Altered the butter to soya margarine to make dairy free and worked a treat!

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