Cherry Bakewell cake

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• vickyhinde

  02 March 2009

  vickyhinde rated and commented on this recipe

  

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

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• Claudia Cooley

  07 March 2009

  Claudia Cooley commented on this recipe

  very nice. there is a simple elegance to this dessert. (the best part is that it is so easy to make.)

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• George

  07 March 2009

  George rated and commented on this recipe

  

  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!

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• javaslublu

  09 March 2009

  javaslublu rated and commented on this recipe

  

  Nice taste but the cake only rose at the edges and was almost completely flat in the centre so it looked ridiculous.

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• Erie

  10 March 2009

  Erie rated and commented on this recipe

  

  This is gorgeous!

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• MrsKitty

  11 March 2009

  MrsKitty rated and commented on this recipe

  

  lovely and light, tasty and easy to make. I have very little experience baking and it turned out perfect! Everyone loved it

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• babs

  13 March 2009

  babs commented on this recipe

  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.

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• s_woolliscroft

  14 March 2009

  s_woolliscroft rated and commented on this recipe

  

  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!!!

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• Susan

  15 March 2009

  Susan rated and commented on this recipe

  

  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.

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• snoopie

  17 March 2009

  snoopie rated and commented on this recipe

  

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

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• Rhea

  18 March 2009

  Rhea rated and commented on this recipe

  

  Amazing!!!!

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• Lulu

  22 March 2009

  Lulu rated and commented on this recipe

  

  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.

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• mrsbrimmell

  23 March 2009

  mrsbrimmell commented on this recipe

  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.

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• Hilary

  29 March 2009

  Hilary rated and commented on this recipe

  

  This was absolutely delicioius and so moist! I'll definitely be msking it again.

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• Lisa

  29 March 2009

  Lisa rated and commented on this recipe

  

  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 :-)

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• Helly

  30 March 2009

  Helly commented on this recipe

  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.

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• Emz

  31 March 2009

  Emz rated and commented on this recipe

  

  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!

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• DomesticGoddess

  11 April 2009

  DomesticGoddess commented on this recipe

  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

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• DomesticGoddess

  12 April 2009

  DomesticGoddess rated and commented on this recipe

  

  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.

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• my_dunh

  22 April 2009

  my_dunh rated and commented on this recipe

  

  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

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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 8.0g, carbohydrate 75.0g, fat 32.0 g, saturated fat 15.0g, fibre 1.0g, sugar 65.0g, salt 0.83 g

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