Cherry Bakewell cake

Cherry Bakewell cake

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(199 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.
    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.
    Mama Bookworm's picture
    Mama Bookworm
    28th Apr, 2015
    Simply and quick cake to make. Have tried it with 1 tsp of almond extract and found that a little strong - prefer the more subtle flavour with 1/2. I also prefer it with raspberry jam.
    27th Feb, 2015
    I baked this cake last night. I added more almond essence than the recipe suggested as others had suggested (1tsp instead of 1/2tsp) and it tasted lovely. One of the tastiest cakes I have made, will definitely be baking this again soon!
    eanwar's picture
    6th Nov, 2014
    I made this in my food lesson in school and it was loved by my mum, dad and my food teacher. Plz send more baking recipes like this!


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