Cherry Bakewell cake

Cherry Bakewell cake

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(198 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.
    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!
    10th Oct, 2013
    Wow. Followed this to the letter - so straightforward & easy. Turned out just like the photo & tasted lovely. Moist and full of flavour. Will definitely make again!
    19th Sep, 2013
    This was one of the nicest cakes I have ever made. I made it for work friends and it was gone in a flash lol. I had emails complimenting it. Followed the recipe exactly.
    18th Sep, 2013
    I'm not great at baking cakes but this was so easy to make, looked lovely and tasted absolutely great. Really looking forward to making it again.
    3rd Jul, 2013
    Absolutely delicious! I did a tester run using only half the ingredients in a bread tin, which ended up looking like a slice you would buy in the shop!
    9th Jun, 2013
    Made this for my Dad, he said it's the best cake he's ever had, even better than my mum's!! Believe me, that's good. Delicious
    6th Jun, 2013
    Lovely cake - used Dove gluten free SR flour & gluten free BP. Filled with apricot jam & added almond essence into icing. Made this as a birthday cake for a friend.
    5th Jun, 2013
    Really love this recipe, I've made two this week and everyone who's tried it has loved it. It's dead simple all in one method makes it nearly foolproof and its full of almond flavour. I don't bother with the flaked almonds on top, just iced and added glacé cherries and a little lemon zest grated over.


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