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.
    bigsis
    28th Jan, 2009
    5.05
    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!
    jasbor
    28th Jan, 2009
    5.05
    Very goooooooooood !!!!
    angieboyd
    27th Jan, 2009
    5.05
    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.
    chesty
    25th Jan, 2009
    5.05
    D'oh! forgot the star rating, again!
    chesty
    25th Jan, 2009
    5.05
    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.
    alison
    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.
    shaz0618
    23rd Jan, 2009
    5.05
    very easy to make, husband loved it. will be making this again!!
    deb007
    20th Jan, 2009
    Just made this and boy has it gone down a treat. Hubby loves it and will definately be adding it to my list of cakes to bake.
    tourer-dan
    18th Jan, 2009
    5.05
    Made this with Raspberry jam and it was fantastic. I added a few drops of almond essence to the icing water and put a whole teaspoonful in the cake, so it was nice and almondy. I did however make the mistake of using natural coloured icing sugar which was a toffee colour, so stick with white for a pretty cake!!! Easy to make and fabulous taste.
    bigtabs88
    17th Jan, 2009
    4.05
    Really nice cake. I've only just started making cakes and have to work extra hard as I don't have an electric whisk, however, after putting so much effort in, it means I can eat twice as much! haha

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