Cherry Bakewell cake

Cherry Bakewell cake

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(186 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.
    17th Feb, 2012
    Very sweet but very yummy 2nd cake is in the oven now !
    10th Feb, 2012
    I reduced the sugar in the cake mix and increased the lemon juice in the icing. didn't have any almond essence but it wasn't missed. A delicious, easy bake cake - will certainly make it again.
    9th Feb, 2012
    5 star everytime...Winner with guest's too!!..:o))))
    9th Feb, 2012
    5 star everytime...Winner with guest's too!!..:o))))
    9th Feb, 2012
    This is a gorgeous cake that i have made time after time. It taste's even better the next day!...:o)
    30th Jan, 2012
    Have made this again and again! If you like cherry bakewell tarts, you'll love this! I used half the jam quantity though!
    28th Jan, 2012
    Made this for a friend's birthday and he really enjoyed it. I got to try some too and was glad it tasted nice - I was a bit concerned, as the caked hadn't really risen, so thought it might be too dense, but it was lovely and moist. I actually ended up with three layers as i panicked after making the first 2 (thought it looked too much like a pancake!) Used morello cherry jam, and had glacé cherries as well as flaked almonds on top. Oh, and also used veggie margarine instead of butter for some at work who are allergic to dairy (Vitalite). Would definitely make it again.
    14th Jan, 2012
    this cake turned out to be delicious. I used one cake tin and cut it in half, and used less sugar, jam and icing than in the recipe to make it a little healthier. next time I will only use 3 eggs because it was a little rich and eggy!
    11th Jan, 2012
    This went down a treat and I'm always getting asked to bake it again
    11th Dec, 2011
    Fantastic scrummy cake... Moist and loved by everyone. Will be a family fav!


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