Cherry Bakewell Cake

Cherry Bakewell Cake

This Cherry Bakewell Cake is a delicious twist on the classic cake. It’s easy to make and combines the sweet flavours of cherries and almonds. Perfect for any occasion, this cake is sure to be a hit with everyone who tries it.


For the cake:

  • 200g butter, well softened, plus extra for greasing
  • 200g golden icing sugar
  • 100g ground almonds
  • 100g self-raising flour
  • 1 teaspoon baking powder
  • ½ tsp almond extract or essence
  • 4 large eggs

For the filling and topping:

  • ½ a 340g jar of morello cherry preserves
  • 175g icing sugar
  • 5-6 tbsp water or lemon juice
  • 1 tbsp toasted flaked almonds

Method of preparation:

Preheat the oven to 180°C (160°C fan) and grease a 20cm round cake tin.

Cream the softened butter and golden icing sugar until pale and fluffy.

Gradually add the eggs, one at a time, beating well after each addition.

Fold in the ground almonds, self-raising flour, baking powder and almond extract until smooth.

Pour the mixture into the prepared tin and bake for about 45-50 minutes, or until a skewer inserted in the centre comes out clean.

Leave the cake to cool briefly in the tin, then transfer to a wire rack to cool completely.

When cooled, spread the sour cherry preserve over the top of the cake.

For the icing, mix the icing sugar with water or lemon juice to make a smooth, pourable icing. Pour over the cake and sprinkle with toasted almond slivers.

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