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.
    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!
    20th Nov, 2011
    Delicious!!! Added in a bit more almond essence than the recipe but lovely cake, will definitely make again!
    3rd Nov, 2011
    I used Raspberry jam as i cannot find cherry jam anywhere....always a winner recipe though....anyone know where i can get morello cherry conserve??
    9th Oct, 2011
    im gonna try this recipe at school and see if it is good or what
    4th Sep, 2011
    Lovely, moist, tasty cake. Very easy to make and impressed the hubby, whose mother is the best baker ever!
    30th Aug, 2011
    Made this cake several times,use stork rather than butter,also add more almond extract than it says,its a personal preference how much you add to the mix,its a all i one method,fabulous cake,and a great favourite when i take it to work
    27th Aug, 2011
    This cake is absolutely delicious. It is a new favourite in my house. I do put buttercream in the middle as well as the jam but that is just my preference. Would taste as good with or without. Fabulous recipe!
    24th Aug, 2011
    i was disappointed with the outcome of this cake. firstly i dont think that there was enough flour which consequently meant that the cake didnt rise enough. The cake needed longer cooking time than suggested as i took the cake out after 30 minutes to find it hadnt risen and it was quite dense and too moist. Also needed more water for the icing sugar. i will try again


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