Cherry Bakewell cake

Cherry Bakewell cake

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(197 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling


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

  • Only sponges can be frozen

Nutrition: per serving

  • kcal600
  • fat32g
  • saturates15g
  • carbs75g
  • sugars65g
  • fibre1g
  • protein8g
  • salt0.83g
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    For the cake

    • 200g butter, well softened, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g golden caster sugar
    • 100g ground almond
    • 100g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ½ tsp almond extract or essence


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 4 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling and top

    • ½ a 340g jar morello cherry conserve



      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    • 175g icing sugar
    • 5-6 tsp water or lemon juice
    • 1 tbsp ready-toasted flaked almonds


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    3rd Feb, 2018
    Just made this with the kids. The only difference I made was to add more almond extract. I kept the quantities the same and it worked perfectly for me. The cakes weren’t flat at all, perfect thickness. So easy to make with wee ones, just whack it all in a bowl and mix. Will definitely make again
    30th Dec, 2017
    I am just waiting for the cake to cool before doing the toppings etc. I misread the comments below and so rather than adding 50% I doubled the recipe. The resulting cake seems just about ok, it just fitted in the sandwich tins and needed an extra 20 mins in the oven which I did 5-10 mins at a time until the cake was springy to the touch. I also covered the cakes with tin foil to stop them burning as they were brown enough after the first 30 mins. I tried some of the off cuts in the tin after turning them out and the cake seems tasty. Looking forward to trying it with the cherry jam, icing and almonds tomorrow.
    14th Dec, 2017
    I used the cake from this recipe to make something else - covered it with the "fast & easy cream cheese frosting" from serious eats website and topped with fresh raspberries and an apricot jam glaze. It turned out amazing :) This cake recipe made 2 decent sized cakes (so I made 2 cheesecakes, yum!) and the only change I made was a little vanilla and lots more almond extract. Always make sure you use extract rather than flavouring or essence - these are made from odd stuff like coal and vary wildly in taste and strength. Also you'll get the best rise with straight sided aluminium cake tins.
    25th Sep, 2017
    I used the measurements as per recipe, it was delicious, maybe a little more almond flavouring next time. Would recommend.
    24th Aug, 2017
    This is a totally delicious recipe. I used the quantities as stated and it made a good sized sandwich cake, so I won't be altering anything as far as the sponge is concerned. I did however use some ready stoned, frozen morello cherries and boiled them up with a small amount of granulated sugar which made a lovely, slightly tarter filling for this lovely cake.
    16th Aug, 2017
    This cake was delicious and easy to make, would definitely recommend! I made it Saturday afternoon, it was gone by Sunday lunch and I've been asked to make it again for a birthday on Thursday. I didn't read the comments before making it so didn't increase the quantity and it made the perfect amount for my two 9inch tins. I did double the almond essence to my taste and when making the icing ended up using 5 tbsps of lemon juice with 300g of icing sugar to get the right consistency. Other than that a great recipe.
    kenniceangle's picture
    30th Jun, 2017
    Wow, your recipe is great and looks yummy! Thanks to add this recipe.I will make after my home.
    cowsandclouds's picture
    21st Apr, 2017
    Really delicious cake. After reading the other comments, I increased the measurements by 50% and I got a lovely size cake. It would have been quite shallow otherwise. Very moist and almondy. Easy crowd pleaser.
    5th Apr, 2017
    Made this one evening after work, absolutely delicious. I added another 50% to the ingredients as other reviews stated that it was a little shallow and this worked well, I ended up with a nice thick sponge. I used 2.5tsp of almond extract! This might be because I was using a Tesco one and so not too strong, or because I made more mixture. Either way, just add it gradually and taste as you go. The icing was a little runny with all of the lemon and most of it ended up on the baking tray when if flowed over the sides. Id use a thicker mixture next time. The lemon works perfectly with the almond and cherry cake.
    8th Mar, 2017
    This cake is delicious and such a crowd-pleaser! I've made it a few times now and the recipe works every time, I love it. I followed earlier posters' advice and doubled the almond extract and for me it was perfect.


    18th Oct, 2017
    I love the idea of this cake and I'm thinking of baking it as a 3 tier cake for my wedding. I would love each tier to have 3 layers - can I bake this cake in deep cake tins? If its possible to bake in deeper tins - How do I calculate how much batter I need for a 26 cm 28 cm and 30 cm tin that are 10 cm high. Thanks for any help you can give - I'm not really a baker but this seems doable. :)
    goodfoodteam's picture
    20th Oct, 2017
    Thanks for your question. We cannot give specific advice for cake tin quantities or cooking times without testing the recipe. For a wedding cake, we would suggest using a recipe that will last well, giving you time to decorate and have it completed for the day. We have a variety of wedding cake recipes which you could adapt with almond essence and a cherry jam filling. Take a look at our collection here: Have a wonderful wedding!
    25th May, 2014
    I find that mine tend to not rise as much as I'd like, it doesn't look bad, it just looks normal, but I'm wondering how I can make it rise more (and stay risen), or should I just make a 3 layer one instead? I'm guessing it's due to the ground almonds in it?!
    1st May, 2014
    Can the cake be frozen?
    goodfoodteam's picture
    13th May, 2014
    Hi there,you could freeze the sponges once baked before icing, then defrost at room temperature and ice and decorate the cake, thanks.
    11th Aug, 2013
    This is a great tasting cake, however I can't get the sides to come away from the baking sheets without ripping - the cake then looks untidy round the sides. What am i doing wrong?
    goodfoodteam's picture
    7th Feb, 2014
    Hi there, thanks for your question. We absolutely agree with the comment left by Lo_89. This advice is spot on - try lining the base only. Good luck!BBC Good Food team
    29th Jan, 2014
    I tend to line only the bottom of the cake tins. The sponge may stick a tiny bit to the sides of the tins this way (not a big problem in my experience as it will barely stick) but I just run a knife all the way around the edge to ensure the sponge is separated from the tin before tipping out. The bottom baking sheet should just peel off. If it doesn't, the problem could be condensation causing the paper to 'glue' to the sponge. To tackle this, take the cake out of the tin a few minutes after it's out of the oven and peel the paper off straight away before allowing it to cool. You can leave the paper on whilst it cools, as long as you place it on a cooling rack and not anything flat, but it's generally easier to remove it straight away. Hope this helps!
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