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.
    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
    5th Aug, 2011
    This is the first cake I have tried from "Good Food", and it was delicious, nice and easy to make, one of the best cakes I have made. We loved it!!!
    14th Jul, 2011
    This was my second attempt at baking in my entire life and it was an absolute success! I used a food processor and whizzed the cake ingredients with a blade so it took about 8 seconds to do. I used 2 teaspoons of almond essence like suggested and it tasted great. I found that 6 tsp of lemon juice with the icing wasn't enough but when I added water it went quite runny. Still lovely though. I added fresh cherries to the top...yum!
    6th Jul, 2011
    i ve made this 3 times now and defo the best cake i have made so far!! wo out of this world . cooking is longer than stated depending on tin. i used a smaller one and it was really thick but sooo yummy ! this is a dangerous cake as u could be tempted to eat it all ! make it and u ll be love it ! such a moist mix too . ;0) 10/10 for me
    11th Jun, 2011
    Really easy cake to make but everyone loves it. I do double the almond essence though and use 'Berries and Cherries' Bonne Maman jam - gorgeous!
    15th May, 2011
    I made these in muffin tins - makes about 12. They were absolutely delicious and looked great as a display piece!
    28th Apr, 2011
    Very easy to make and taste good. I just bought more ground almonds to make this again. I will however use vanilla essence instead of almond essence because I didn't like the taste of the almond essence (I know it's an almond bakewell cake but the almond essence sold here where I live isn't nice). It was a lovely cake. Thank you.
    23rd Apr, 2011
    what a great cake , i make one very week now
    11th Apr, 2011
    Delicious! I have made this a few times and it's always worked out well. I used raspberry jam instead of cherry which was really nice.


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