Cherry Bakewell cake

Cherry Bakewell cake

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(197 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.
    5th Feb, 2009
    Super!! Recipe easy to follow resulting in lovely moist cake full of almond flour. Family really enjoyed the taste testing. Will definitely make this cake over and over again.
    30th Jan, 2009
    Really lovely cake - will make again. It lasted two of us three days - couldn't leave it alone!
    30th Jan, 2009
    Very easy, and delicious. Thankyou.
    28th Jan, 2009
    Made this for my dad's birthday at the weekend, and the family loved it so much they want me to make it again this weekend!
    28th Jan, 2009
    Very goooooooooood !!!!
    27th Jan, 2009
    Yum yum yum!!!!! May use a little more baking powder next time as my sponges didn't seem as thick as the picture but altogether yummy and really easy to make.
    25th Jan, 2009
    D'oh! forgot the star rating, again!
    25th Jan, 2009
    Beautifully light and yet moist. Freezes really well (without filling) in fact I think the texture is even better after freezing. Baked nice and level. I filled it with raspberry jam and used ready to roll icing to make a celebration cake. Everyone thoroughly enjoyed it.
    24th Jan, 2009
    Lovely easy cake, everyone loved it. I used one big tin, baked it a bit longer and then cut in half, when cool.
    23rd Jan, 2009
    very easy to make, husband loved it. will be making this again!!


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