Cherry Bakewell cake

Cherry Bakewell cake

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(163 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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my_dunh's picture
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I love baking with almonds because they make cakes so moist and keep really well. I used stork because I didn't have time to wait for butter to soften, only 175 grams of sugar because I don't like my cakes too sweet, and a tsp of almond essence for a more almondy flavour. I only have 1 20 cm round tin so baked the mixture for 50 mins as one cake that I sliced. I had no problems with over-browning, probably because my tin is so deep. The cake was beautifully fluffy and moist

domesticgoddesskate's picture
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Wow! It was amazing! I can't believe I actually managed to make this cake and it was moist and tasty and looked amazing. Highly recommend this recipe for anyone who wants to make a stunning cake that is easy peasy.

domesticgoddesskate's picture
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Just tried making this cake and opened the oven after 25mins to find it a little burnt on one side... It's nearly 10pm and this is the 3rd attempt I have made at making a cake for my big family do tomorrow (in-laws!) Not having a good day... Just had to share. Going to try to save it by covering with icing but only because there are no shops open tomorrow (Easter Sunday) and I am desperate! Hope it tastes better than it looks! x

emzy_wemzy's picture
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Absolutely delicious! Very easy to make. I put cherries on top instead of almonds as someone else had suggested, and it was lovely. Will definitely be making again and again. This has become a firm favourite at home now!

2cynsue9's picture

My husband loves bakewell tart so when I saw this recipe thought I'd have a go. It was so easy to make and the cherry conserve made a real change, the finished cake looked exactly like the picture and my husband and friends who sampled it loved it.I'll Be making it again very soon.

lmb3cats's picture
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Really easy to make, considering this was my 1st sponge! Really happy with the way it turned out. Put almond essence in the mix and used raspberry jam, toasted my own almonds - lovely :-)

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...

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