Cherry Bakewell Cake

This week we announced to all our friends and family that we had sold our house, and had found an amazing new house in the Peak District. All the paperwork was going through, our solicitors had been in touch with other solicitors, and it was all going well until our buyer pulled out. It was shocking at first, but our house is back on the market and we realised that the only thing we lost was our dream (that we had for all of 5 minutes).

When I started this blog I decided that it was going to be full of positivity so I’m not going to moan about the people involved – I’m sure they have their reasons, but we faith that something better is around the corner for us.

But yes, we are still planning on moving to the Peak District. It might not be happening soon, but we are hopeful that it will be some time this year.

To distract myself, I decided I would make and share one of my favourite cake recipes ever, and serendipitously it is named after the village of Bakewell in the Peak District.

This Cherry Bakewell cake has a delicious (and simple to make) almond flavoured sponge, sandwiched together with cherry jam, and topped with plain icing.

This is such a delicious cake, especially if you love the cherry/almond combination. The almond flavour isn’t too strong, and the jam and icing adds extra sweetness.

I hope you enjoy this cake as much as we do. Have a lovely weekend.

Clare x

Print Recipe

5 from 1 vote

Cherry Bakewell Cake

Delicious almond flavoured sponge, sandwiched with black cherry jam. 

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Servings: 8 people

Author: Clare Hopkins

Ingredients

• 200 g butter softened
• 200 g caster sugar
• 100 g ground almonds
• 100 g self raising flour
• 1 tsp baking powder
• 1/2 tsp almond extract
• 4 large eggs

For the Icing

• 150 g black cherry jam
• 175 g icing sugar
• 5-6 tsp water
• glacé cherries to decorate

Instructions

• Preheat the oven to gas mark 4 (180 Celsius). Grease and line 2 x 20cm sandwich tins.
• Using an electric mixer, beat together all the cake ingredients until soft and smooth.
• Divide the mixture between the two baking tins, and make sure the tops are level. Bake for 30 minutes until golden.
• Leave the sponges in the tin for around 5 minutes to cool, before tipping them onto a wire rack to cool completely. Make sure one of the cakes is facing up to get a smooth finish on the icing later on.
• When the sponges have completely cooled, sandwich together with the cherry jam. 
• Sieve the icing sugar into a bowl and add the water. Stir until the icing is thick and smooth. Spread the icing evenly over the top of the cake. 
• Decorate with cherries, or almonds if you prefer.