“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!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 teaspoon almond extract
  • 4 large eggs
  • FOR THE FILLING AND TOP
  • 170 g cherry jam
  • 175 g icing sugar
  • 5 -6 teaspoons water or 5 -6 teaspoons lemon juice
  • 1 tablespoon sliced almonds, toasted

Directions

  1. Heat oven to 350 degrees and make sure there's a shelf ready in the middle.
  2. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
  3. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth.
  4. Spoon into the tins and level the tops.
  5. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
  6. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.
  7. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
  8. When cool, put one sponge on a serving plate, then spread with jam.
  9. Sandwich the second sponge on top.
  10. Sieve the icing sugar into a large bowl.
  11. Add the water or lemon juice, then stir until smooth and thick.
  12. Spread evenly over the top and let it dribble over the sides.
  13. Scatter with the nuts and leave to set for a few mins before cutting.

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