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Cherry Bakewell Cake

Cherry Bakewell Cake

A twist on a classic! Almond sponge, cherry jam, almond buttercream, icing and glace cherries!

Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 35 minutes
Decorating time 25 minutes
Total Time 1 hour 20 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 100 g Ground almonds
  • 400 g Self raising flour
  • 1/2 tsp Baking powder
  • 1 tsp Vanilla extract

For the buttercream & filling

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 1 1/2 tsp Almond extract
  • 285 g Cherry jam

For the decoration

  • 200 g Icing sugar
  • 2 tbsp Water
  • 20 g Flaked almonds
  • 4 Glace cherries cut in half

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric hand mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour, ground almonds and baking powder, and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  7. To make the buttercream, mix together the butter and icing sugar, you can use either an electric hand mixer or do this by hand with a silicone spoon

  8. When it starts to come together add the almond extract, and mix until smooth

  9. If the cakes have domed on top, level them off with a cake leveller

  10. Stack the sponges up on your plate or cake stand, piping buttercream between each layer around the edges and filling the centre with cherry jam

  11. When you get to the last layer pipe larger rosettes around the edge

  12. Mix the icing sugar and water together until you get a thick paste (you may not need all of the water so add it slowly)

  13. Pour or pipe the icing into the centre of the cake then drizzle it between the buttercream rosettes and let it drip down the sides of the cake

  14. Sprinkle flaked almonds in the centre over the icing, and add the glace cherries on top of the buttercream rosettes

  15. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

Recipe Video