Gluten free cherry Bakewell cake recipe

Name: Gluten free cherry Bakewell cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) marzipan; 3 drops almond extract; 200 g (7.1oz) golden caster sugar; 200 g (7.1oz) soft unsalted butter; 6 large free range eggs; 200 g (7.1oz) cornflour; 2 tsp baking powder; 1 pinch salt; 100 g (3.5oz) butter; 225 g (7.9oz) icing sugar; 1 tbsp amaretto, or a few drops almond extract; 170 g (6oz) good quality cherry jam; 1 handful glace cherries; 1 dusting icing sugar

Servings: persons

200 g (7.1oz) marzipan
3 drops almond extract
200 g (7.1oz) golden caster sugar
200 g (7.1oz) soft unsalted butter
6 large free range eggs
200 g (7.1oz) cornflour
2 tsp baking powder
1 pinch salt
100 g (3.5oz) butter
225 g (7.9oz) icing sugar
1 tbsp amaretto, or a few drops almond extract
170 g (6oz) good quality cherry jam
1 handful glace cherries
1 dusting icing sugar

1
Preheat the oven to 180C/gas mark 4.
2
Grease and line your cake tins.
3
Put the sugar and grated marzipan into a bowl.
4
Add the soft butter and mix with an electric hand whisk, or wooden spoon, until you have a smooth paste.
5
Add the eggs one at a time to combine each without the mixture curdling.
6
If the mixture does curdle, add a teaspoon of cornflour.
7
In a bowl sieve together the cornflour, baking powder and salt.
8
Add to the egg mixture and fold in gently until all just combined.
9
Pour the mixture into the two tins, smooth the top gently with a spatula.
10
Bake for 25-30mins, until a skewer comes out clean and the cake is golden and springy to touch.
11
Whilst the cakes bake, make the icing by beating together the icing sugar, amaretto/extract and butter together for at least 5mins until light and fluffy.
12
When the cakes have baked turn them out onto a wire rack to cool completely.
13
Once cooled, place a small blob of icing onto your serving plate and put one half of the cake on top, spread the icing over, then the jam (stir the jam to make it easier to spread and stop it dragging the icing).
14
Top with the other half of the cake, then dust generously with icing sugar and scatter on some glace cherries.

1901

kcal

Calories

116

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 200 g (7.1oz) marzipan, 3 drops almond extract, 200 g (7.1oz) golden caster sugar, 200 g (7.1oz) soft unsalted butter, and more.

Yes, Gluten free cherry Bakewell cake recipe 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.

That's it — enjoy your meal!