Cherry Bakewell cake

Cherry Bakewell cake

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(172 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling


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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For the cake

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



    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

    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


    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



    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



    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

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  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 (225)

janniesilver's picture

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

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


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

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

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 ?

alisadaley's picture

Great recipe! Easy to make and tastes amazing! I added a table spoon of almond essence in instead of a tsp! Went down a treat and have had requests to make it again x

auntypenny's picture

great recipe but as the kids didnt like the ground almounds i made a regular sponge with almond extract. Delicious with custard.

mandinga's picture

Cake recipes can end here, officially. There's no point in inventing more as they don't get better than this one. Could not be easier to make and left all eaters in raptures. My workmates had it demolished before midday, with demands for a repeat very soon.

sarahharding's picture

Very easy to make with my sons. Don't know if it keeps as it has gone in a couple of days. Next time will try 1tsp almond essence and the children would prefer jam without lumps. Definately one for the family book.

natster's picture

This cake was absolutely beautiful !!
Very easy to make, when I did the icing I squeezed the juice of a lemon instead of using water and it was so nice.

The cake didnt see the end of the day!! :-)

torti-1's picture

Swcond time I have made it and think it is fab. Lovely and moist and very easy to make.

nannynorma's picture

Really tasty cake. Everyone loved it.

flame_13's picture

This is one of the nicest cakes i've ever made, it was moist and just lovely. I would recommend using the lemon for the icing, the sharpness really cuts through the sweetness of the cake.

I will be making this again. Soon!

chandleram's picture

Made this cake for our coffee shop. Doubled the receipe and used raspberry jam. It lasted a day everyone absolutely loved it. Thanks good food.

cakemaker123's picture

this is delicious even though I used rasberry jam instead of cherry.
Will definately make it again!

faypeacock's picture

Tastes great and very easy to make.
I used 1tsp almond extract - I'll do the same again next time I make it.

spot2805's picture

we made this as my birthday cake but instead of almonds on the top, put glace cherries. Was so easy to make and absolutely gorgeous! A definite favourite.

mrsportion's picture

It looked as good as it tasted. However, I was worried about the texture of the cake as it was a bit more solid than a usual Victoria sponge - was that right? I also used a square tin as didn't have 20cm round ones.

clissh's picture

great and simple.


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