Cherry Bakewell Cake

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Cherry Bakewell Cake

I love Bakewell Tart and this cake is based on those lovely cherry and almond flavours but with the lightness of sponge – a perfect combination…

Cherry Bakewell Cake Recipe


200g Butter, softened

200g Caster Sugar

100g Self Raising Flour

100g Ground Almonds

1 Teaspoon Baking Powder

4 Medium Eggs, whisked


175g (Approx 1/2 a jar) Morello Cherry Conserve

150g Butter, softened

250g Icing Sugar

2 Teaspoons Almond Extract

Preheat the oven to 180c

Prepare the tins – I divided the mixture into 4 x 6″ round tins or you can make 2 layers of 8″ (2 x 8″ tins)

To make the cake

Beat the softened butter and sugar together until soft and creamy. Then add all the other cake ingredients and mix quickly together. Divide into the tins and bake for around 15 – 20 minutes until cooked. (6″ cakes will take less time than the 8″)

To make the filling

Beat the softened butter and icing sugar and almond extract together well for approximately ten minutes until really light and creamy. Layer this with the morello cherry conserve between the cakes when they are cooled. I put one layer of conserve and two of almond buttercream. Dust the top of the cake with a little sieved icing sugar.



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