Cherry Bakewell cake

Cherry Bakewell cake

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(183 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

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    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.
    30th Aug, 2016
    Just made this and followed instructions but not enough mixture for 2 X 20cm tins
    22nd Jun, 2016
    Beautiful cake, made twice in two different ovens, and twice it has come out perfectly! Lovely and moist, very tasty, and looks fantastic, despite being very simple. Will be joining my list of go-to fail safe recipes :)
    19th Jun, 2016
    Great recipe - this cake came out perfectly. The only change I made was to double up on the almond extract (though i think the strength of these differ between brands so taste your mix). The cake turned out tasting delicious and was lovely and moist. Disappeared very quickly....always a good sign!
    2nd May, 2016
    Made this recipe as a bank holiday treat and was delicious. Increased the amounts to produce a thicker sponge and also increased the amount of almond extract to make it even more bakewell-y! Delish
    16th Nov, 2015
    I'm not a great baker but decided this cake might make a useful addition to my (very) limited repertoire ... and oh, I was deliciously right! Followed the recipe almost exactly and cake turned out just like it's photo - YUM was the response of friends and family! Only change I made was the addition of some Amarena cherries (accidentally found in cupboard) to toasted almonds on top - YUM ++ !
    Brad's the lad's picture
    Brad's the lad
    29th Sep, 2015
    Absolutely delicious!! I made it in a DT food lesson under a limited amount of time but it still went well. Only one problem: it took 45 mins to bake instead of 30 :S Very, very tasty :P
    28th May, 2015
    Love this cake. So very easy to make and everyone seems to love it.


    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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