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

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    pinkcharlie289
    21st Nov, 2013
    The only place I have found the cherry morello jam is sainsburys
    susieone
    18th Nov, 2012
    5.05
    I made this today as per the recipe. It looks wonderful. And tastes good too. I'll be making this again! :-):-)
    sandraline
    27th Oct, 2012
    Excellent, easy to make and tastes scrummy!
    teresaaregreen21
    14th Sep, 2012
    5.05
    Yummy I made one afternoon cause I fancied baking something, stuck it in fridge and enjoyed a bit after work the next day. Don't think it will last long after kids get home, husband on seconds. Icing a bit running that's why I put it in the fridge
    suwinders
    10th Sep, 2012
    5.05
    So yummy and easy to make. Definitely a new family favourite.
    elenking
    7th Sep, 2012
    One of my favourite cake recipes. I've made it several times and it sold instantly at the cake sale at my son's nursery. Just making a cupcake version using an apple corer to take out a bit of the sponge for the jam.
    cas181
    27th Aug, 2012
    5.05
    excellent recipe - I made this for a dessert for a bbq and it went like a flash
    sarahsbbcgf
    18th Jul, 2012
    5.05
    Easy and yummy
    pommet1963
    16th Jul, 2012
    5.05
    Made this last night, absolutely delicious. Left out almond essence as didn't have any.
    folkoono
    29th Jun, 2012
    Making this now. Not sure '5-6 tsp' of water/lemon juice is right, I think you must mean tablespoons! Now a bit stuck as I only bought one lemon...

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