Cherry Bakewell cake

Latest comments and suggestions

Results 21-40

• EunieLindsay

  07 February 2009

  EunieLindsay rated and commented on this recipe

  

  fantastic really good to make, and eat!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sxmscorpio

  07 February 2009

  sxmscorpio rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Olivia Cork

  07 February 2009

  Olivia Cork commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peanut

  09 February 2009

  Peanut rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sandra

  10 February 2009

  Sandra commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EunieLindsay

  10 February 2009

  EunieLindsay commented on this recipe

  fantastic cake, every one loved it. will be making this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JaneR

  11 February 2009

  JaneR rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sxmscorpio

  14 February 2009

  sxmscorpio commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LP

  15 February 2009

  LP commented on this recipe

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sam

  17 February 2009

  Sam rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Georgiemacf

  17 February 2009

  Georgiemacf commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Georgiemacf

  17 February 2009

  Georgiemacf rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lorraine

  19 February 2009

  Lorraine rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• S_Lush

  20 February 2009

  S_Lush commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pippa

  22 February 2009

  Pippa rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dippyd

  22 February 2009

  dippyd rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• .:~carol~:.

  23 February 2009

  .:~carol~:. rated and commented on this recipe

  

  absolutely gorgeous Mmmmmmmmmmm

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JULIA

  23 February 2009

  JULIA rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vicky M

  25 February 2009

  Vicky M rated and commented on this recipe

  

  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 ***

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanne

  01 March 2009

  Joanne rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.