Cherry Bakewell cake

Cherry Bakewell cake

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(190 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.
    25th Sep, 2014
    Hello, I'm baking the cake for Coffee Morning, I just want to know the size of the pan. Thank you
    19th Sep, 2014
    Lovely cake and so easy to make, all eaten in one day. I give it 10 out of 10.
    Ann Louise's picture
    Ann Louise
    4th Sep, 2014
    Love this cake. As did everyone else in family!
    7th Jul, 2014
    I made this cake twice in one week for two separate birthdays and on both occasions it received great praise it really was tasty and so simple to make. As mentioned in previous posts I added more almond essence than is stated giving it a stronger flavour. This is a recipe to keep.
    27th May, 2014
    Love this cake - easy to make and gone very quickly! Only change was to use 1tsp of almond essence rather than as shown to give a stronger flavour.
    22nd Apr, 2014
    Really easy cake to make and tastes exactly like bakewell tart (except without the pastry) - total winner!!
    16th Feb, 2014
    I have made this several times now and it has always been delicious! Once when I didn't have any almond essence I made it without, but it didn't turn out as well as normal. I would advise anyone to make this as it is a five star cake.
    9th Feb, 2014
    I've made this a couple of times and have adapted the recipe slightly to give a thicker sponge. It is delicious though and always goes down well with guests!
    29th Jan, 2014
    Followed the instructions to a tee and it makes a really lovely, tasty cake. It definitely has that distinctive bakewell taste too. My only issue with the cake is that the sponge didn't rise as much as I would have liked. I would make a bit more of the mixture next time I make this cake, as it seemed quite thin when I put it into the tins and the end result was slightly thin sponges. Overall this cake is a real winner though - tasty, different and simple to make.
    15th Dec, 2013
    I made this as a Christmas Bakewell cake and it was delicious. I doubled the amount of almond essence as I wanted it to be really almondy and that worked fine, then instead of sprinkling almond flakes on top I decorated it with glacé cherries, sugar crystals, fondant snowflakes, real holly leaves and a light sprinkling of glitter. It would make an excellent alternative to a rich fruit cake for those people who don't like Christmas cake!


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