Cherry Bakewell cake

Cherry Bakewell cake

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(189 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling

Easy

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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Ingredients

    For the cake

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

      Butter

      butt-err

      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
      Almond

      Almond

      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
      Eggs

      Egg

      egg

      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
      Cherry

      Cherry

      che-ree

      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

    Method

    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.
    Kdottwalsh
    2nd May, 2016
    5.05
    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
    Mpily
    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
    5.05
    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
    julieigg1962
    28th May, 2015
    5.05
    Love this cake. So very easy to make and everyone seems to love it.
    Mama Bookworm's picture
    Mama Bookworm
    28th Apr, 2015
    5.05
    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.
    mrsaldn
    27th Feb, 2015
    5.05
    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
    eanwar
    6th Nov, 2014
    5.05
    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!
    gogosurrey
    9th Oct, 2014
    5.05
    So easy to make and tastes delicious, would highly recommend
    CLT1982
    26th Sep, 2014
    5.05
    I made this for a Macmillan coffee morning at work today and it has been a huge success! I followed the recipe to the letter, except for adding more almond essence like a couple of earlier reviewers suggested as I wanted it to be really flavourful (went with 2tsp), and adding a tiny bit more water to the icing to make it runny enough to spread. The recipe was quick and easy to follow, the cake ended up looking exactly like the picture (win!) and was absolutely delicious. Has gone down an absolute storm in the office and I'll definitely be making it again at home soon. A new fave recipe for me!
    CLT1982
    26th Sep, 2014
    5.05
    Just made this for a Macmillan coffee morning I organised at work - followed the recipe to the letter, except for adding more almond essence like a few earlier reviewers suggested as I wanted to make sure it was really flavoursome, and I did have to add a tiny bit more water to the icing to make it runny enough to spread. The cake ended up looking exactly like the picture (win!) and tasted amazing. Very quick and easy to make, and has gone down an absolute storm in the office today. Really tasty, love this recipe!

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