This delicious almondy cake is perfect for anyone who loves bakewell tart or cherry bakewells, and works perfectly for afternoon tea as it's not overly sweet. Substitute the cherry conserve for raspberry or plum if preferred, but always use the best quality jam you can.
Cherry Bakewell Cake
Ingredients
For the cake:
200g butter, at room temperature
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
pinch of salt
½ tsp almond extract
4 eggs
To fill and decorate:
200g good quality cherry jam (just over half a jar)
175g icing sugar
5-6 tsp lemon juice
1 tbsp flaked almonds
Method
1. Heat the oven to 180C (160C fan). Grease and line two 20cm sandwich tins.
2. Put all the cake ingredients in a large mixing bowl and beat until smooth and well combined.
3. Put half the batter in each tin, smooth to the edges and level the tops.
4. Bake for 25-30 minutes, until golden. The top should spring back when lightly pressed, and a skewer should come out clean when inserted into the centre.
5. Cool the sponges in their tins for 5 minutes, then turn out on to a wire rack to cool completely.
6. Once cool, place one sponge on a serving dish, then spread the jam over in a thick layer. Place the second sponge on top.
7. Sieve the icing sugar into a bowl, then stir in the lemon juice to create a smooth, thickish paste. Allow the icing to run down the sides of the cake.
8. Scatter the flaked almonds over and allow to set for a few minutes before serving.
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Cherry Bakewell Cake
Ingredients
For the cake:
200g butter, at room temperature
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
pinch of salt
½ tsp almond extract
4 eggs
To fill and decorate:
200g good quality cherry jam (just over half a jar)
175g icing sugar
5-6 tsp lemon juice
1 tbsp flaked almonds
Method
1. Heat the oven to 180C (160C fan). Grease and line two 20cm sandwich tins.
2. Put all the cake ingredients in a large mixing bowl and beat until smooth and well combined.
3. Put half the batter in each tin, smooth to the edges and level the tops.
4. Bake for 25-30 minutes, until golden. The top should spring back when lightly pressed, and a skewer should come out clean when inserted into the centre.
5. Cool the sponges in their tins for 5 minutes, then turn out on to a wire rack to cool completely.
6. Once cool, place one sponge on a serving dish, then spread the jam over in a thick layer. Place the second sponge on top.
7. Sieve the icing sugar into a bowl, then stir in the lemon juice to create a smooth, thickish paste. Allow the icing to run down the sides of the cake.
8. Scatter the flaked almonds over and allow to set for a few minutes before serving.
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