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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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
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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
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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
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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
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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
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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
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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
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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
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great and simple.

apotter's picture

Made the cake with raspberry jam and it tasted alright perhaps not 5 stars; was a little dry so might need less time in the oven.

gwenniep's picture
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Very easy, very yummy, made it for my father in law's birthday and it disappeared rapidly.

natalierachel's picture
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WOW! A lovely and very moreish cake.

cheriemacdonald's picture
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This is so easy to make and delicious. Very light too and a the lemony icing just adds to the lightness and freshness of it all. It is really lovely the next day too and a couple of people said that it actually tasted better the next day.

natasha22's picture

Delic and so easy .... im going to try with Raeberry jam tho next time :) x

alligator58's picture

help!
i have just melted instead of softened 250 gms of butter-can I still use it when it sets again or start again?

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