Wednesday, 14 April 2010

Cherry Bakewell Cake

I am going to share my caking secret with you. Okay, it's not really an exciting secret but it's a wonderful cake!

This Cherry Bakewell Cake from BBC Good Food NEVER fails. It's very easy and it looks and tastes fabulous. Anybody I've ever made it for has loved it - I used it as a birthday cake for my son last year and it was a huge hit, not a crumb left and everyone asked me about it.

The thing I love about it is that you can just drizzle the icing on. As I have said before, I am not a great decorator of cakes and I don't really have the inclination or patience to learn so easy icing like this is perfect for me.

I've been meaning to blog it for a while now so here it is.

Cherry Bakewell Cake


200g butter, well softened, plus extra for greasing
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
1/2 tsp almond extract or essence
4 large eggs

Filling & decoration;
1/2 a 340g jar of morello cherry conserve
175g icing sugar
5-6 tsp water or lemon juice
1 tbsp ready-toasted flaked almonds


Heat oven to 180C/fan 160C/gas 4 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, 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 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.

Morello cherry jam is not the easiest thing to source in your basic supermarket but certainly larger supermarkets should have it, and if not, I just use any cherry jam I can find.

I have a mad urge to bake this cake now (well, to be fair, the urge is to eat the cake rather than bake it...)

love & kisses
Mrs M x

1 comment:

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