Name: Cherry bakewell cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 200g butter well softened, plus extra for greasing; 200g golden caster sugar; 100g ground almond; 100g self-raising flour; 1 tsp baking powder; ½ tsp almond extract or essence; 4 large eggs; ½ a 340g jar morello cherry conserve; 175g icing sugar; 5-6 tsp water or lemon juice; 1 tbsp ready-toasted flaked almonds

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Cherry bakewell cake

Cherry bakewell cake

Jane Hornby

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Serves 8

Easy

Prep: 15 mins

Cook: 30 mins

Plus cooling

A star rating of 4.8 out of 5.304 ratingsRate

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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)

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Coffee cream & walnut cupcakes

A star rating of 4.3 out of 5.69 ratings

Ingredients

Nutrition

Units:

MetricUS

For the cake

200g butter

well softened, plus extra for greasing
200g golden caster sugar
100g ground almond
100g self-raising flour
1 tsp baking powder
½ tsp almond

extract or essence
4 large eggs

For the filling and top

½ a 340g jar morello cherry

conserve
175g icing sugar
5-6 tsp water

or lemon juice
1 tbsp ready-toasted flaked almonds

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Nutrition: per serving

kcal600
fat32g
saturates15g
carbs75g
sugars65g
fibre1g
protein8g
salt0.83g

low

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.

Recipe from Good Food magazine, February 2009

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A star rating of 4.8 out of 5.304 ratings

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