Home Food RECIPE: Cherry Bakewell Cake
Making cakes with eggs and a whisk

RECIPE: Cherry Bakewell Cake

by gemmamelling

Why settle for a mini Bakewell tart when you can have a whole slice of gorgeous homemade Cherry Bakewell Cake?

Making cakes with eggs and a whisk

Cherry Bakewell Cake

Why settle for a mini Bakewell tart when you can have a whole slice of gorgeous homemade Cherry Bakewell Cake? Here's the easy recipe you need... Food RECIPE: Cherry Bakewell Cake European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g butter
  • 200g caster sugar
  • 10g ground almonds
  • 100g self raising flour
  • 1 tsp baking powder
  • half tsp almond extract
  • 4 eggs
  • Morello cherry conserve

Instructions

Pre-heat oven to 180c. Butter and line two 20cm round sandwich tins.

Mix together all the cake ingredients, except the eggs and conserve, with your hands until they get to breadcrumb consistency. (It doesn't matter at this stage if they are quite big lumps!).

In a separate bowl, whisk the eggs together, then add to the breadcrumb mixture.

Whisk the mixture using electric mixer (or by hand if you don't have one).

Divide the mixture between the two sandwich tins and level the top.

Bake in the oven for 30 minutes, making sure not to open the oven for at least the first 25.

Cool for a few minutes, then tip out onto a cooling rack before spreading the morello cherry jam in the middle and sandwiching the two halves together.

Finally, make yourself a cuppa and serve. Yum!

Notes

You can ice your cherry Bakewell cake if you like, using 175g icing sugar mixed with 5-6tsp water or lemon juice.

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