Cherry Bakewell Cake Recipe

Name: Cherry Bakewell Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces butter, well softened, plus extra for greasing; 7 ounces superfine sugar; 4 ounces ground almonds; 4 ounces all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon almond extract or 1/2 teaspoon almond essence; 4 large eggs; FOR THE FILLING AND TOP; 6 ounces black cherry all-fruit spread; 6 ounces confectioners' sugar; 6 teaspoons water or 6 teaspoons lemon juice; 1 tablespoon sliced almonds, toasted

Servings: persons

7 ounces butter, well softened, plus extra for greasing
7 ounces superfine sugar
4 ounces ground almonds
4 ounces all-purpose flour
2 teaspoons baking powder
1/2 teaspoon almond extract or 1/2 teaspoon almond essence
4 large eggs
FOR THE FILLING AND TOP
6 ounces black cherry all-fruit spread
6 ounces confectioners' sugar
6 teaspoons water or 6 teaspoons lemon juice
1 tablespoon sliced almonds, toasted

1
Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in 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.
3
Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
4
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.
5
When cool, put one sponge on a serving plate, then spread with preserves. Sandwich the second sponge on top. Sieve the confectioners 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.

1152

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces butter, well softened, plus extra for greasing, 7 ounces superfine sugar, 4 ounces ground almonds, 4 ounces all-purpose flour, and more.

Yes, Cherry Bakewell Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Bakewell Cake

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