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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spaceho's picture
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This was absolutely delicioius and so moist! I'll definitely be msking it again.

carriewykes's picture

I made this for my mother-in-law on mother's day. I was worried when it came out of the oven that it was a little soggy, but in fact it dried out as it cooled and tasted beautifully light and moist. I used a tsp of almond extract as other's suggested which was just right. However I found the 5-6 tsp water for the icing was actually too much, I would have prefered it to be a little thicker. I used raspberry jam for the filling which was a little too sweet but I think that's probably down to the brand I used. All in all a fantastic, incredibly easy receipe which produces a beautiful cake. Will definitely be making again.

lu-belle's picture
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Made this today for Mother's Day - everyone loved it. Added a teaspoon of almond extract to make it taste really almondy. Will definitely be making it again, it's so easy.

rheanaomi's picture
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Amazing!!!!

snoopie's picture
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a treat for the whole family! it is v sweet but its worth it just have a little and often!

susanhicks1's picture
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This was great and has gone straight onto our family cake repertoire. I never buy cake - perish the thought - and it's really useful to have a selection of different cakes to make in order to ring the changes as we get through around 2 a week. This is perfect. I didn't have cherry jam so used home-made raspberry, which worked very well.

s_woolliscroft's picture
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I've had lots of lovely comments about this cake. It was so easy to prepare and really quick if you need something yummy in a hurry!!!

meakin's picture

I made this cake to exact specifications, and it was DIVINE!
I kept it in an airtight tin and it stayed really moist. My husband absolutely loved it!
Barbara Close.

mrskittykat's picture
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lovely and light, tasty and easy to make. I have very little experience baking and it turned out perfect! Everyone loved it

tinker666's picture
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This is gorgeous!

stephjb's picture
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Nice taste but the cake only rose at the edges and was almost completely flat in the centre so it looked ridiculous.

georgeb74's picture
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Gorgeous cake! Didn't have any lemons for the icing so used fresh orange juice instead and it was lovely. I used a tsp of almond extract and it tasted fab...yum!

cooleyville's picture

very nice. there is a simple elegance to this dessert.
(the best part is that it is so easy to make.)

vickyhinde's picture
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This is one of my favourites.....easy to do and even easier to eat...yum yum...

jbodman's picture
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Very easy cake to make, and really delicious - couldn't eat too much though as I found it very very sweet! Will definitely be making again!

cretevick's picture
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Such an easy cake to make and takes delicious. My boyfriend loves it but the test'll be Nan tomorrow! I put almond extract and some water into the icing instead of lemon juice to make it extra almondy. Highly recommend ***

juliafrancis's picture
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Just made this cake this evening - it was so easy and turned out fantastic... I added an extra egg as I used value eggs which aren't so large. I also decorated the top with lots of glacé cherries as well as the almonds which gave it a 'real tea-time treat look'...
I made it to take to work tomorrow but my eldest son saw it and asked if he could take half to work too.. then we just had a small slice each... it was so yummy!! Great cake for all occasions!!

cazandjay's picture
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absolutely gorgeous Mmmmmmmmmmm

dippydiva's picture
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Delicious, ate some whilst still warm couldn't wait.
Used 7 inch sandwich tins and seemed fine baked 25-30minutes.
Only had cheapy raspberry jam but not bad will use a better one for an occassion.

casserolequeen's picture
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Have made this cake twice now,once with lemon icing, and once without,I preferred the one with lemon icing,as it had that extra bit of zing to it,which stopped the cake from being too sickly sweet for me. Nice & easy to make,best with the toasted almonds even though I'm not personally a big fan.

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