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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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.

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

LopaP's picture

I hadn't made cakes from scratch for quite a while so I was really looking forward to making this cake.
However it seems I may have done something wrong as it didn't rise, and was over-cooked before the 30 mins were up. Also I found the end result overly sweet with half a jar of jam in the middle.
I will be trying it again, but was disappointed as everyone else seems to have had such success with it and enjoyed it so much.
(Any tips welcome)

sxmscorpio's picture
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Just made this again but this time used Almond spread in the middle before putting on the jam...delicious.

janerollinson's picture
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Really lovely cake and a big hit with my nearly 5 year old and he has now requested it for his birthday cake in a couple of weeks time. If you like Bakewell Tart, you will love this! It was gone very quickly!

crabbybat's picture
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fantastic cake, every one loved it. will be making this again!

savanskisan's picture

Made this cake yesterday and it came out perfectly. Tastes delicious. I also put Almond essence into the icing, and found I had to use more than the recommended spoonfuls of lemon juice, but apart from that a fabulously easy cake to make,. and looks very professional.

jobarley's picture
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I made this cake but had smaller tins (I think they're 7 inch) so made 3/4 of the recipie, which worked well - still needed 30 min in the oven though. Anyway it went down a treat in our cake loving house, I'll make it again soon.

oliviacork's picture

I have made this cake about three times with great results. I substituted rasberry jam for cherries.
A lovely moist cake that keeps very well.

sxmscorpio's picture
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Quicky, easy and very moist...but....even though I used 1tsp of almond extract instead of the 1/2tsp recommended, could not taste the almond flavour...think next time I will spread almond paste spread in the centre, then the jam.

crabbybat's picture
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fantastic really good to make, and eat!

claireclarke's picture

Lovely and easy cake to make. It didn't last long! Went down well with all the family

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