I’m pretty certain that anyone interested in food or baking has heard of KitchenAid – you’d certainly struggle to find someone with these interests that hasn’t! But did you know that KitchenAid has now been around for 100 years? They started in 1919, and to celebrate their 100 year anniversary they’ve released a new Queen of Hearts range in a gorgeous passion red shade with mini hearts detailing. As well as honouring the past century, KitchenAid are also looking ahead to the future and the creativity of it’s makers to come.
I used the fabulous new Queen of Hearts KitchenAid Hand Mixer to make this Cherry Bakewell Cake. In order to create something I thought that could live up to the KitchenAid brand and their incredible history I’ve fused together a traditional bake of the past and brought it into the present with this new twist. It’s an almond sponge, filled with cherry jam and almond buttercream, topped with icing, flaked almonds and glace cherries
To make the sponges I started by creaming together the butter and sugar. I added the eggs and vanilla, and whisked them in.
Then I added the self raising flour and ground almonds, and divided the mixture between 3 lined 8″ tins.
Once the cakes were baked and cooled, I started piling them up. Then I piped almond buttercream around the edges and filled the centre with cherry jam. I finished it with more almond buttercream and icing in the centre.
I let the icing drip down the sides of the Cherry Bakewell Cake for that extra droolworthy appearance!
Finally I added flaked almonds on top and some glace cherries.
I expected the Queen of Hearts KitchenAid Hand Mixer to be an excellent product coming from such an iconic brand, however I was surprised to find it actually improved the texture of my cakes! This Cherry Bakewell Cake was so light and airy! I’m excited to keep using it with all my future bakes!
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Cherry Bakewell Cake
A twist on a classic! Almond sponge, cherry jam, almond buttercream, icing and glace cherries!
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
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
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
Add the eggs and vanilla extract, and whisk until fully incorporated
Add the self raising flour, ground almonds and baking powder, and whisk in until you can't see any flour anymore
Divide the mixture between the tins, use scales for accuracy
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
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
When it starts to come together add the almond extract, and mix until smooth
If the cakes have domed on top, level them off with a cake leveller
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
When you get to the last layer pipe larger rosettes around the edge
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)
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
Sprinkle flaked almonds in the centre over the icing, and add the glace cherries on top of the buttercream rosettes
Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
NB. This is a sponsored post, all opinions are my own
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