Cherry Bakewell cake

Cherry Bakewell cake

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(179 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

      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


    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 (228)

    snoopie's picture

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

    susanhicks1's picture

    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

    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

    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

    This is gorgeous!

    stephjb's picture

    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

    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

    This is one of my favourites.....easy to do and even easier to eat...yum yum...

    jbodman's picture

    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

    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

    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

    absolutely gorgeous Mmmmmmmmmmm

    dippydiva's picture

    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

    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.

    samanthalush's picture

    I made this for my birthday and was thoroughly pleased! I can't eat dairy so swapped the butter for stork margarine and was really tasty! Happy birthday to me!

    llighton's picture

    I took one on holiday to share with my friends and made another for my husband and his friends when I got back. Dead easy to make, but who decided this recipe serves 8!(someone very fat, I guess). Easily serves 10, or 12 if not too greedy.

    georgiemacf's picture

    I baked this cake a couple of days ago. I followed it to the letter and it worked perfectly. Except it needed more liquid for the icing than suggested. I would say if using silicone baking trays then line them with baking paper - even though it is not normally needed for silicone - as the cake is quite moist and prone to sticking. Everyone who tried it thought it was lovely!

    roebird1's picture

    What a simple yet delicious cake. I will definitely be making this again.


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