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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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!

ruthandtim's picture
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I thoroughly enjoyed making this cake. It's so easy and turns out perfect from a fan oven at 180.

I iced mine in the middle with a plain butter icing with a dash of almond essence, then added a layer of cherry jam. This made it even more divine and the cake went further as it was more rich!

My mum runs her own tearoom and I now make this cake for her to sell on a weekly basis!!!!

vlbarton's picture
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Perfect every time, and everyone loves it. Make a nice change to a standard sponge and is very yummy.

trenethick's picture
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Took this to my upholstery class to have with morning coffee,100% approval from everyone.Husband scoffed the remaining peice and loved it as well.Wiil become a firm favourite in our hose.

gailjones's picture
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This has to be the best sandwich cake I have ever made. It was fantastic.

barney123's picture
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Very good cake. Will be making this again.

tinkerbelldanby's picture

i made this today for some friends coming. went down a treat! forgot to put in the 100g of caster sugar but still tasted amazing so wud prob leave it out next time too!

alicia-foodoholic's picture
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Well if I could rate this a 10 it would be!
It was bloody beautiful, if you are an almond lover :)
It was overall easy, the sponge, jamming and icing looked fab too.
I changed the sugar to light muscovado, used amaretto instead of almond extract, and I also used this for the icing, instead of lemon juice.
The jam I used was also raspberry and worked well.
Must try!

janniesilver's picture
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This is the easiest cake I've ever made and it never fails, and always gets great compliments. I use natural icing sugar, lemon juice and lemon zest for the icing which is a great contrast to the sweet conserve. My husband just LOVES it.

lynvirgo's picture
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A lovely cake, will definately make again, very easy to do, only difference I did was put bit more almond essence in mix!

kattowgirl's picture
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EASY PEASY CAKE AND UTTERLY DELICIOUS!

Didn't think for a moment that it would be a patch on a Mr Kipling, but it tasted even better!

I made 3 in a week for a friends and family (and I made them gluten/wheat-free too and they were just as good)

*****

hollywoozle's picture
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This cake is amazingly delicious! It was simple to make and really really tasty and moist. I followed the recipe exactly and everyone raved about how good it was - an absolute must for cherry bakewell fans as the taste is so similar.

ellenwhite's picture
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This cake was delicious and moist. I made it for my work colleagues and it disappeared in a shot! I will definitely make it again.

adavis's picture

could anybody tell me whether it is possible to adapt this recipe to make it gluten free please ?

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