Sunday, 10 February 2013

Sunday Sweets #17 Cherry Bakewell Cake

200g butter, well softened 
200g golden caster sugar
100g ground almonds
100g self raising flour
1 tsp baking powder 
1/2 tsp almond extract
4 large eggs

For the filling and top
1/2 a 340g jar morello cherry jam
175g icing sugar
5-6 tsp water
1 tbsp ready toasted flaked almonds 

Heat oven to 180C / Fan 160C / Gas 4.

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, 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.

When they're ready, cool the sponges for a few minutess, 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, 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 minutess before cutting.




  1. Looks lovely, maybe I will bake a cake today.....

  2. Yummy! I've made cherry bakewell cupcakes before - recipe here - - but a big one like this sounds [and looks] amazing! xx

  3. This looks devine, so jealous - haven't made a cake in ages!

    Efia @ Effy Talks Life


  4. I tried this today, it turned out amazing for my first try! ;)

  5. *drool* this looks genuinely amazing xx

  6. Oh my gosh, I am such a bakewell fiend and this cake looks right up my street. On the next Sunday bake list I think!
    Really glad I found your blog, can't remember how I got here but I've been having a lovely read :)

  7. This looks yummy, im now following on GFC.


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