Cherry Bakewell cake

Cherry Bakewell cake

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(188 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.
    lizzieloglegs
    17th Feb, 2011
    5.05
    Quick, easy and really lovely.
    nonnie86
    15th Feb, 2011
    5.05
    What a fantastic cake! so easy and so very very tasty. My other half loves cherry bakewells so I made him this for his birthday and it didn't last very long, everyone loved it.
    pillet
    1st Feb, 2011
    5.05
    Delicious & so simple !!!!
    loopy-loo
    24th Jan, 2011
    5.05
    I have made this cake 3 times now for different people, all have raved about how wonderful it is, twice i didnt have enough ground almonds so i made up the difference with self raising flour and extra almond essence and a half teaspoon of baking powder but it needed an extra 5 mins cooking, stll lovely!
    carolyn12
    16th Jan, 2011
    5.05
    lovely moist cake. Used one tin with hole in middle. In the middle I added morello cherry pie filling instead of conserve. Wonderful result.
    allendeath
    11th Nov, 2010
    5.05
    Made for Dads birthday, amazing cake, very moist even after 4/5 days. We made double sponge mix and stacked them on top of ewach otehr as cake needed to fed a lot of people. Wonderful, a family favourite now.
    flopsy7
    10th Nov, 2010
    i haven't made this yet but o will because i love bakewell cakes and in your picture i love the way that you made the icing just drip down
    tracyrutherford
    10th Nov, 2010
    5.05
    Wonderful cake, will make it again
    shazzyfizz
    7th Nov, 2010
    5.05
    Highly recommended - sponge had a great texture and lovely almondy taste.
    kerryrontree35's picture
    kerryrontree35
    30th Oct, 2010
    One fab cake.. so very simple and easy to make and just tastes amazing (according to my kids and friends).. Had to make two in one day to keep them satisfied

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