Cherry Bakewell Cake Recipe #367475
One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself!
by Sarah_Jayne
45 min | 15 min prep
SERVES 8
- 200 g butter, well softened, plus extra for greasing
- 200 g golden caster sugar
- 100 g ground almonds
- 100 g self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon almond extract
- 4 large eggs
FOR THE FILLING AND TOP
- 170 g cherry jam
- 175 g icing sugar
- 5-6 teaspoons water or lemon juice
- 1 tablespoon sliced almonds, toasted
- Heat oven to 350 degrees and make sure there's a shelf ready in the middle.
- Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth.
- 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.
- 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.
- 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.
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5 stars