Cherry Bakewell cake

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• Mandinga

  13 August 2009

  Mandinga rated and commented on this recipe

  

  Cake recipes can end here, officially. There's no point in inventing more as they don't get better than this one. Could not be easier to make and left all eaters in raptures. My workmates had it demolished before midday, with demands for a repeat very soon.

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• penny

  18 August 2009

  penny commented on this recipe

  great recipe but as the kids didnt like the ground almounds i made a regular sponge with almond extract. Delicious with custard.

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• Alisa

  22 August 2009

  Alisa commented on this recipe

  Great recipe! Easy to make and tastes amazing! I added a table spoon of almond essence in instead of a tsp! Went down a treat and have had requests to make it again x

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• astrawolf

  12 September 2009

  astrawolf rated this recipe

  

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• amandad

  28 September 2009

  amandad commented on this recipe

  could anybody tell me whether it is possible to adapt this recipe to make it gluten free please ?

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• Ellen White

  29 September 2009

  Ellen White rated and commented on this recipe

  

  This cake was delicious and moist. I made it for my work colleagues and it disappeared in a shot! I will definitely make it again.

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• HollyWoozle

  11 October 2009

  HollyWoozle rated and commented on this recipe

  

  This cake is amazingly delicious! It was simple to make and really really tasty and moist. I followed the recipe exactly and everyone raved about how good it was - an absolute must for cherry bakewell fans as the taste is so similar.

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• Kathryn

  16 October 2009

  Kathryn rated and commented on this recipe

  

  EASY PEASY CAKE AND UTTERLY DELICIOUS! Didn't think for a moment that it would be a patch on a Mr Kipling, but it tasted even better! I made 3 in a week for a friends and family (and I made them gluten/wheat-free too and they were just as good) *****

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• Lyn

  17 October 2009

  Lyn rated and commented on this recipe

  

  A lovely cake, will definately make again, very easy to do, only difference I did was put bit more almond essence in mix!

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• becca_ca_ca

  19 October 2009

  becca_ca_ca rated this recipe

  

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• Jannie

  24 October 2009

  Jannie rated and commented on this recipe

  

  This is the easiest cake I've ever made and it never fails, and always gets great compliments. I use natural icing sugar, lemon juice and lemon zest for the icing which is a great contrast to the sweet conserve. My husband just LOVES it.

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• Ali

  24 October 2009

  Ali rated and commented on this recipe

  

  Well if I could rate this a 10 it would be! It was bloody beautiful, if you are an almond lover :) It was overall easy, the sponge, jamming and icing looked fab too. I changed the sugar to light muscovado, used amaretto instead of almond extract, and I also used this for the icing, instead of lemon juice. The jam I used was also raspberry and worked well. Must try!

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• claire louise danby

  28 October 2009

  claire louise danby commented on this recipe

  i made this today for some friends coming. went down a treat! forgot to put in the 100g of caster sugar but still tasted amazing so wud prob leave it out next time too!

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• barney123

  01 December 2009

  barney123 rated and commented on this recipe

  

  Very good cake. Will be making this again.

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• Yummymummy

  04 January 2010

  Yummymummy rated this recipe

  

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• N SCOTT

  06 January 2010

  N SCOTT rated this recipe

  

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• Jaq

  24 January 2010

  Jaq rated this recipe

  

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• Eileen

  24 January 2010

  Eileen rated this recipe

  

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• carol

  23 March 2010

  carol rated this recipe

  

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• Diane

  27 March 2010

  Diane rated this recipe

  

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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 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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