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Cherry bakewell cake

Cherry bakewell cake

Rating: 5 out of 5.260 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable (Only sponges can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal600
fat32g
saturates15g
carbs75g
sugars65g
fibre1g
protein8g
low insalt0.83g
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Ingredients

For the cake

For the filling and top

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

Rating: 5 out of 5.260 ratings

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