Cherry Bakewell cake

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• Tracy

  10 November 2010

  Tracy rated and commented on this recipe

  

  Wonderful cake, will make it again

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• katie rose jones

  10 November 2010

  katie rose jones commented on this recipe

  i haven't made this yet but o will because i love bakewell cakes and in your picture i love the way that you made the icing just drip down

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• KELLY COOKS

  11 November 2010

  KELLY COOKS rated and commented on this recipe

  

  Made for Dads birthday, amazing cake, very moist even after 4/5 days. We made double sponge mix and stacked them on top of ewach otehr as cake needed to fed a lot of people. Wonderful, a family favourite now.

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• Carolyn

  16 January 2011

  Carolyn rated and commented on this recipe

  

  lovely moist cake. Used one tin with hole in middle. In the middle I added morello cherry pie filling instead of conserve. Wonderful result.

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• Loopy Loo

  24 January 2011

  Loopy Loo rated and commented on this recipe

  

  I have made this cake 3 times now for different people, all have raved about how wonderful it is, twice i didnt have enough ground almonds so i made up the difference with self raising flour and extra almond essence and a half teaspoon of baking powder but it needed an extra 5 mins cooking, stll lovely!

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• meridian

  01 February 2011

  meridian rated and commented on this recipe

  

  Delicious & so simple !!!!

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• segg

  04 February 2011

  segg rated this recipe

  

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• nona86

  15 February 2011

  nona86 rated and commented on this recipe

  

  What a fantastic cake! so easy and so very very tasty. My other half loves cherry bakewells so I made him this for his birthday and it didn't last very long, everyone loved it.

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• carole

  17 February 2011

  carole rated and commented on this recipe

  

  Quick, easy and really lovely.

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• heathersweather

  23 February 2011

  heathersweather commented on this recipe

  Excellent cake,but i felt it needed a tad more almond extract,suppose its a personal choice,also a put raspberry jam and fresh cream in the middle,fantastic the girls at work loved it,will make it again!

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• LizzieH

  07 April 2011

  LizzieH commented on this recipe

  Really lovely recipe. Didn't last long as it tasted so nice!!!

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• masterfox

  08 April 2011

  masterfox rated and commented on this recipe

  

  Delicious cake! It turns out well for me everytime, it's my fail safe sponge mixture now. I've made it so many times and it always disappears fast in my household!

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• Angela

  11 April 2011

  Angela rated and commented on this recipe

  

  Delicious! I have made this a few times and it's always worked out well. I used raspberry jam instead of cherry which was really nice.

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• big j

  23 April 2011

  big j rated and commented on this recipe

  

  what a great cake , i make one very week now

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• montserrat

  28 April 2011

  montserrat rated and commented on this recipe

  

  Very easy to make and taste good. I just bought more ground almonds to make this again. I will however use vanilla essence instead of almond essence because I didn't like the taste of the almond essence (I know it's an almond bakewell cake but the almond essence sold here where I live isn't nice). It was a lovely cake. Thank you.

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• Louise

  15 May 2011

  Louise commented on this recipe

  I made these in muffin tins - makes about 12. They were absolutely delicious and looked great as a display piece!

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• jochapman70

  11 June 2011

  jochapman70 rated and commented on this recipe

  

  Really easy cake to make but everyone loves it. I do double the almond essence though and use 'Berries and Cherries' Bonne Maman jam - gorgeous!

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• loves-choc

  06 July 2011

  loves-choc rated and commented on this recipe

  

  i ve made this 3 times now and defo the best cake i have made so far!! wo out of this world . cooking is longer than stated depending on tin. i used a smaller one and it was really thick but sooo yummy ! this is a dangerous cake as u could be tempted to eat it all ! make it and u ll be love it ! such a moist mix too . ;0) 10/10 for me

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• poppyjune

  14 July 2011

  poppyjune rated and commented on this recipe

  

  This was my second attempt at baking in my entire life and it was an absolute success! I used a food processor and whizzed the cake ingredients with a blade so it took about 8 seconds to do. I used 2 teaspoons of almond essence like suggested and it tasted great. I found that 6 tsp of lemon juice with the icing wasn't enough but when I added water it went quite runny. Still lovely though. I added fresh cherries to the top...yum!

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• Cupcake

  05 August 2011

  Cupcake rated and commented on this recipe

  

  This is the first cake I have tried from "Good Food", and it was delicious, nice and easy to make, one of the best cakes I have made. We loved it!!!

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http://www.bbcgoodfood.com/recipes/9074/

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Only sponges can be frozen

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

PER SERVING

600 kcalories, protein 8g, carbohydrate 75g, fat 32 g, saturated fat 15g, fibre 1g, sugar 65g, salt 0.83 g

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