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.
    16th Jun, 2012
    This recipe will be a family favourite forever. I made it for my mother-in-laws birthday, it was delicious alternative to a traditional Victoria sponge and looked gorgeous 10/10!
    11th Jun, 2012
    This has got to be one of the simplest yummiest recipes i've ever done. A real winner, it disappeared in no time at all.
    4th Jun, 2012
    Lovely and moist, great with raspberry jam in the middle too.
    24th May, 2012
    Imade this cake with my daughter Melissa and it was delicious
    msbake's picture
    14th May, 2012
    Seriously easy and super tasty - a definite winner! I'll be making the cake again tomorrow and serving it warm with creme fraiche and rhubarb compote instead of jam and icing - can't wait!
    29th Apr, 2012
    Made this today as the weather was appalling outside! Looks good so far, not sampled it yet tho, partner dosnt like cherries so used raspberry conserve, used more almond essence in cake as everybody suggested my icing was a little on the runny side so I kept drizzling over the top from the back of a spoon, so have a lovely criss cross pattern with the almonds on top. All I can say is I hope this tastes as good as it looks!
    22nd Apr, 2012
    7th Apr, 2012
    Absolutely delicious! Too bad my youngest didnt like the flaked almonds & cherries though..... all the more for the rest of us !!! ;O)
    3rd Apr, 2012
    I have made this delicious cake several times now, we just love it. I make a gluten-free version as I am a coeliac using a combination of rice/chick pea/pea/tapioca flours, whatever I have to hand and xanthan gum and as we live very high up, (5 thousand feet above sea-level) I add two heaped tsps of baking powder. I use my home-made plum jam and put almond essence in the icing and a few drops of mango fruit juice instead of lemon. Poppy seeds on the top are good if there's nothing else. My Book Club ladies loved it too. Have just made another one today, won't last long!
    18th Mar, 2012
    I'm looking to make this, but does anyone have any suggestions of what i could put on the top instead of almonds or glace cherries? I'm making it for mothers day but I want to make sure all the family can eat it... If there is any leftover, lol.


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