Cherry Bakewell cake

Cherry Bakewell cake

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(190 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling

Easy

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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Ingredients

    For the cake

    • 200g butter, well softened, plus extra for greasing
      Butter

      Butter

      butt-err

      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
      Almond

      Almond

      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
      Eggs

      Egg

      egg

      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
      Cherry

      Cherry

      che-ree

      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

    Method

    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.
    poundsandounces
    5th Aug, 2011
    5.05
    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!!!
    poppyjune
    14th Jul, 2011
    5.05
    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!
    kelli-c
    6th Jul, 2011
    5.05
    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
    jochapman70
    11th Jun, 2011
    5.05
    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!
    louisekscott
    15th May, 2011
    I made these in muffin tins - makes about 12. They were absolutely delicious and looked great as a display piece!
    montserrat
    28th Apr, 2011
    5.05
    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.
    johnmadden
    23rd Apr, 2011
    5.05
    what a great cake , i make one very week now
    frostmonster
    11th Apr, 2011
    5.05
    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.
    masterfox_86
    8th Apr, 2011
    5.05
    Delicious cake! It turns out well for me everytime, it's my fail safe sponge mixture now. I've made it so many times and it always disappears fast in my household!
    takethat101
    7th Apr, 2011
    Really lovely recipe. Didn't last long as it tasted so nice!!!

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