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Cake

Cherry Bakewell Cake


  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 30 minutes
  • Yield: 12 1x

Description

Did you get hungry looking at the cherry Bakewell cake recipe? Being a light and fresh cake, it is best enjoyed with some fresh picota cherries on top.


Scale

Ingredients

  • 200g (7oz) butter
  • 200g (7oz) golden caster sugar
  • 2.5ml (½ tsp) almond extract
  • 4 eggs
  • 100g (3½oz) almond flour
  • 100g (3½oz) self-raising flour, sifted
  • 5ml (1 tsp) baking powder
  • 340g (11oz) cherry jam
  • 125ml (½ cup) double cream
  • 30ml (2 tbsp) caster sugar
  • 250g (8oz) Picota cherries, washed, pitted and halved
  • 180g (6oz) icing sugar
  • 60ml (4 tbsp) lemon juice
  • 60ml (4 tbsp) toasted, flaked almonds
  • Cherries, for decorating

Instructions

  1. Preheat oven to 180°C/fan 160°C/gas 4.
  2. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
  3. Beat the butter and golden caster sugar together in an electric mixer until it’s light and fluffy.
  4. Add the almond extract and eggs and mix until well incorporated.
  5. Slowly pour in the ground almonds, baking powder and flour until the the batter is smooth.
  6. Divide the batter evenly between the two tins and bake for 30 minutes until golden and springy.
  7. Cool the sponges on a wire rack.
  8. Whip the cream with the caster sugar until soft peaks form.
  9. Stir the cherries in with the cream and set aside.
  10. Using a sharp knife, carefully cut each sponge cake in half, which will now give you 4 layers to work with.
  11. On the first layer, spread half of the cherry jam, then top with the other half of the sponge cake.
  12. Next, spread the cherry cream filling on the next layer, then top with another layer.
  13. Spoon the remaining cherry jam on the next layer and top with the last layer.
  14. Mix the icing sugar and lemon juice together to form a thick, sugary paste and pour it on the top of the cake and let it slowly ooze over the edges.
  15. Decorate the top of the cake with whole cherries and flaked almonds.

Serve immediately and store leftover in a sealed container in the fridge.


  • Category: Dessert
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 452
  • Sugar: 36.5 g
  • Sodium: 131 mg
  • Fat: 25.6 g
  • Saturated Fat: 12 g
  • Carbohydrates: 50.9 g
  • Fiber: 2.1 g
  • Protein: 6.2 g
  • Cholesterol: 105 mg