Cherry bakewell cake recipe

The challenge by sweet and simple bakes this time was to bake a chery bakewell cake. It looked beautiful and I wanted to bake this time , also I did not want to miss this month again.


I followed exactly the same recipe, except that I did not have icing sugar, so I just used a sugar glaze with lemon juice. But whatever the changes I made , we all loved the cake and it got over in a day. You can find the original recipe here.

Print Recipe
Cherry bakewell cake recipe Yum
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
For The Cake
  • 200 g Butter greasing (well softened)- +for
  • 100 g caster sugar - (4 oz)
  • 100 g ground almonds
  • 100 g Self-raising flour
  • 1 tsp baking powder
  • xbd teaspoon almond extract or essence- I did not use
  • 4 eggs large
  • Pinch salt of
For The Filling & Top
  • 175 g Raspberry jam -(1/2 bottle)
  • 5 - 6 teaspoons sugar Fine
  • 1 tbsp Lemon juice
  • 1 tablespoon almonds flaked , lightly toasted
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
For The Cake
  • 200 g Butter greasing (well softened)- +for
  • 100 g caster sugar - (4 oz)
  • 100 g ground almonds
  • 100 g Self-raising flour
  • 1 tsp baking powder
  • xbd teaspoon almond extract or essence- I did not use
  • 4 eggs large
  • Pinch salt of
For The Filling & Top
  • 175 g Raspberry jam -(1/2 bottle)
  • 5 - 6 teaspoons sugar Fine
  • 1 tbsp Lemon juice
  • 1 tablespoon almonds flaked , lightly toasted
Instructions
  1. Pre-heat the oven to 190xb0C/fan 160xb0C/350xb0F/Gas mark 4. Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*. Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. Make sure the top of one of the cakes is facing up as youu2019ll want a smooth surface for the icing later on. When cool, put one sponge on a serving plate, then spread with conserve/jam. Sandwich the second sponge on top.
  2. Mix the sugar in lime juice.Spread evenly on the top and let it dribble over the sides. Scatter with toasted flaked almonds and glaced cherries on the and leave to set for a few minutes before cutting.
Recipe Notes

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0

43 thoughts on “Cherry bakewell cake recipe”

  1. Hi Sowmya, what a beautiful cake! I really like the sound of the changes you made herewith your sugar glaze! I’m pleased you enjoyed this month’s bake :0)

    My apologies for not calling by in a while due to gastric influenza.

    Many thanks for joining in this months bake and I do hope you will join us in our bake next month :0)

    Rosie x

  2. How lovely your cake turned out and I love the added touch of the green glace cherries!

    Thanks for taking part and hope you will joing us again.

    Maria
    x

  3. Lovely cake Sowmya..I love cherries in baked goodies and this sounds like a try-able recipe..you have become a pro in baking now!!

Leave a Reply

Your email address will not be published. Required fields are marked *