Cherry bakewell cake

Cherry bakewell cake

  • 1
  • 2
  • 3
  • 4
  • 5
(245 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


    For the cake

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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Gezza Hernandez's picture
    Gezza Hernandez
    6th Aug, 2020
    First cake I've ever made! It was fantastic, even though I say it myself. Inspired to make others now.
    Bobik Bobik's picture
    Bobik Bobik
    12th May, 2020
    Very good!I made it it was delicous!
    30th Sep, 2019
    Lovely cake, straight forward to make. Used black cherry conserve instead of morello cherry (it was the only one the shop had) and it was delicious! Not too sweet either! Looking forward to making it again.
    vintagemunchkin's picture
    19th Jul, 2019
    Have made this twice - 3 tiers both times. It’s lovely and quick to make and I have used cherry jam and raspberry jam on different occasions. Looks fab and tastes delicious. As someone commented it’s an easy one to do with children.
    15th Mar, 2019
    This cake never fails. I have made it many times and its always a hit and has become a firm family favourite. We have also made the mixture into cupcakes with a cherry jam core which works equally well. I have increased the mixture and also made a three tier celebration cake sandwiched together with lemon curd and macarpone instead of the jam, topped with fresh flowers it looked beautiful and was delicious. Such an easy cake to make and stays so moist if making a few days ahead.
    31st Mar, 2019
    I was just thinking how it would work with lemon curd
    15th Sep, 2018
    Have made this cake a few times over the past few months following the recipe, although the individual cakes appear thin, when filled with jam and joined together it makes a decent size. Everyone comes back for seconds and it keeps well for a few days. Delicious.
    3rd Feb, 2018
    Just made this with the kids. The only difference I made was to add more almond extract. I kept the quantities the same and it worked perfectly for me. The cakes weren’t flat at all, perfect thickness. So easy to make with wee ones, just whack it all in a bowl and mix. Will definitely make again
    30th Dec, 2017
    I am just waiting for the cake to cool before doing the toppings etc. I misread the comments below and so rather than adding 50% I doubled the recipe. The resulting cake seems just about ok, it just fitted in the sandwich tins and needed an extra 20 mins in the oven which I did 5-10 mins at a time until the cake was springy to the touch. I also covered the cakes with tin foil to stop them burning as they were brown enough after the first 30 mins. I tried some of the off cuts in the tin after turning them out and the cake seems tasty. Looking forward to trying it with the cherry jam, icing and almonds tomorrow.
    14th Dec, 2017
    I used the cake from this recipe to make something else - covered it with the "fast & easy cream cheese frosting" from serious eats website and topped with fresh raspberries and an apricot jam glaze. It turned out amazing :) This cake recipe made 2 decent sized cakes (so I made 2 cheesecakes, yum!) and the only change I made was a little vanilla and lots more almond extract. Always make sure you use extract rather than flavouring or essence - these are made from odd stuff like coal and vary wildly in taste and strength. Also you'll get the best rise with straight sided aluminium cake tins.


    Baylea Way-Luscombe's picture
    Baylea Way-Luscombe
    20th Feb, 2020
    What size cake tin would be best for this? Hoping to make a double (possibly triple) layer 8in cake
    CassieBest's picture
    23rd Feb, 2020
    Hi Baylea, This cake uses a 20cm/8'' cake tin. Good luck with the cake, it sounds great! Cassie (Senior Food Editor, BBC Good Food)
    18th Oct, 2017
    I love the idea of this cake and I'm thinking of baking it as a 3 tier cake for my wedding. I would love each tier to have 3 layers - can I bake this cake in deep cake tins? If its possible to bake in deeper tins - How do I calculate how much batter I need for a 26 cm 28 cm and 30 cm tin that are 10 cm high. Thanks for any help you can give - I'm not really a baker but this seems doable. :)
    goodfoodteam's picture
    20th Oct, 2017
    Thanks for your question. We cannot give specific advice for cake tin quantities or cooking times without testing the recipe. For a wedding cake, we would suggest using a recipe that will last well, giving you time to decorate and have it completed for the day. We have a variety of wedding cake recipes which you could adapt with almond essence and a cherry jam filling. Take a look at our collection here: Have a wonderful wedding!
    25th May, 2014
    I find that mine tend to not rise as much as I'd like, it doesn't look bad, it just looks normal, but I'm wondering how I can make it rise more (and stay risen), or should I just make a 3 layer one instead? I'm guessing it's due to the ground almonds in it?!
    1st May, 2014
    Can the cake be frozen?
    goodfoodteam's picture
    13th May, 2014
    Hi there,you could freeze the sponges once baked before icing, then defrost at room temperature and ice and decorate the cake, thanks.
    11th Aug, 2013
    This is a great tasting cake, however I can't get the sides to come away from the baking sheets without ripping - the cake then looks untidy round the sides. What am i doing wrong?
    goodfoodteam's picture
    7th Feb, 2014
    Hi there, thanks for your question. We absolutely agree with the comment left by Lo_89. This advice is spot on - try lining the base only. Good luck!BBC Good Food team
    29th Jan, 2014
    I tend to line only the bottom of the cake tins. The sponge may stick a tiny bit to the sides of the tins this way (not a big problem in my experience as it will barely stick) but I just run a knife all the way around the edge to ensure the sponge is separated from the tin before tipping out. The bottom baking sheet should just peel off. If it doesn't, the problem could be condensation causing the paper to 'glue' to the sponge. To tackle this, take the cake out of the tin a few minutes after it's out of the oven and peel the paper off straight away before allowing it to cool. You can leave the paper on whilst it cools, as long as you place it on a cooling rack and not anything flat, but it's generally easier to remove it straight away. Hope this helps!
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?