Cherry Bakewell cake

Cherry Bakewell cake

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(192 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.
    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.
    5th Mar, 2012
    This is an absolutely fantastic cake.Much admired during the school cake sale and snaffled at work before I could cut myself a piece.Definately becoming a firm family favourite
    2nd Mar, 2012
    So easy to make. 5 people tasted this and everyone loved it! I actually put in a full teaspoon of almond essence and as i didn't have enough ground almond i used aprox one third of those and topped up with ground coconut. I used lemon and water in the icing. Lovely.
    25th Feb, 2012
    Fabulous cake, easy to bake & gives great results! Took this into work for a Friday treat & it was was wolfed down with gusto! Very moist. I used Aldi's sour cherry conserve which gave it an extra tang & put chopped glace cherries into the cake batter
    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)


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