Sunday, 8 March 2009

Cherry bakewell cake

When I saw this recipe on Rosie’s lovely site Baking Cakes Galore I knew I had to make it as soon as possible!

The cake takes all the flavour elements of a bakewell tart and puts it into the format of a sandwich cake. For the purists, my cherry bakewell tart recipe can be found here.

Even with a heavy head cold, I could smell the delicious almonds while the cake was baking. Almond is such a rich smell and is also a terrific ingredient for keeping cakes moist. Here are the sponges cooling, if you wonder why there are four it’s because I made two cakes:

To keep this a cherry bakewell I used morello cherry jam; there were several types available in my supermarket but, if you prefer, raspberry jam would also be nice. Sandwiched but un-iced:

I’d forgotten to buy toasted flaked almonds for this cake but had some flaked almonds in my store cupboard. I toasted them in a dry frying pan and have to say that I will never buy ready-toasted again; the flavour was so much better.

We all agreed that this is a stunning cake; the sort of cake that you didn’t think existed anymore in an age of sprinkles and buttercream. Proper comfort food!

This is probably overkill now, but the photo was too lovely to omit!

For the cake:
200g unsalted butter, at room temperature
200g caster sugar
100g ground almonds
100g self raising flour
1 teaspoon baking powder
1 teaspoon almond extract
4 large eggs

For the filling and icing:
Approximately ½ a 340g jar of morello cherry conserve, the best quality you can find
175g icing sugar
5-6 teaspoons water or lemon juice
2 tablespoons flaked almonds, lightly toasted
Glace cherries

How to make:

- Preheat the oven to 190°C/fan oven 170°C/350°F/Gas mark 4.
- Line two 20cm loose bottomed sandwich tins with baking paper.
- To makes the cakes, you can simply beat all the ingredients in a bowl until smooth and well combined.
- Having said that, I still prefer to cream the butter and sugar first, and then add the remaining ingredients.
- Spoon the batter into the prepared tins and level the tops.
- Bake for approximately 30 minutes or until a skewer comes out clean.
- Leave to cool in tins for 10 minutes before turning out onto a wire rack and leaving to cool completely.
- When cool, place one sponge on a plate and spread the jam over.
- Place the second sponge on top. If you want a flat surface, invert the second sponge i.e. so the curved top is sitting in the jam. My sponges came out fairly level so it didn’t really matter for me.
- To toast the flaked almonds simply dry fry them for approximately 4 minutes until they take on some colour but are not burnt.
- Now make the icing: place the icing sugar in a bowl and gradually beat in the water until you have a glossy, thick but spreadable icing. Take care that it isn’t too thin as it will run off the cake.
- Spread over the top sponge and let drizzle down the sides a little.
- While the icing is still wet decorate with glace cherries and toasted almonds.
- Bask in glory at the wonderful thing you have made.
- Eat.


Lisa said...

I love anything that uses neon cherries. Bliss.

Maggie said...

We all thought this cake was fabulous too!
Now I have seen your posting I want to make this gorgeous cake again.

Katie said...

The pairing of cherries and almond is one of my favourites. This cake reminds me of my childhood when my mum would make bakewell tart nearly every weekend.

Anne said...

Looks gorgeous, I really must remember to get round to baking this!

Emily said...

Oh wow. That's a gorgeous cake! I can't make this though, because I'd see it on the counter and want to eat the whole thing. I'm serious. I love preserves.

Sara said...

What a beautiful cake! I love cherries. I have 3 lbs of sliced almonds in the house, so I may be making this soon!

♥Rosie♥ said...

Your Cherry Bakewell looks absolutely gorgeous C.C. it really has turned out perfect!!

I do hope you are feeling better from your cold!!

Thanks for the lovely mention too :D

Rosie x

Maria said...

Nice job on the cake. It looks fabulous!

Maria♥ said...

Wow, your cake turned out beautiful!! I made this cake and my hubby really loved and enjoyed it.


Dee said...

Is a Bakewell cake like a Bakewell tart? Pardon my ignorance :(

The Caked Crusader said...

Hi Dee

This version is a bakewell cake, a bakewell tart has a pastry case. This cake takes all the elements and flavours of a bakewell but in the format of a sandwich (layer) cake.
This is not as traditional as a bakewell tart but is just as delicious!

Hope this helps


A_and_N said...

Its gorgeous!

Elyse said...

Just as it did on Rosie's site, this cake looks fabulous. And you're right: it looks like the perfect comfort cake!! Love your blog! So glad I found it!

Anonymous said...

I am missing my weekly fix of cake...!! This looks yummmmmmy :) Hope you feeling better!

Big Boys Oven said...

an almond cake . . .a surer winner, yummy delicious!

Premyscakes said...


Michaela said...

Perfect! I needed a cake to sell on Red Nose Day. I need look no further - thnaks!

santasizing...Fantasizing said...

Hey,,,i so wanna try making this can u tell me if i can use a microwave?since i dont have an oven:(...

The Caked Crusader said...

I have to say you've stumped me there! I don't know if you can bake cakes in a microwave. Does anyone else have an idea?

Michaela said...

Cakes in a microwave turn out somewhat heavier than their oven-made cousins and do not go golden brown, staying very pale. Which is not so good for lovely light cakes, but is absolutely perfect for 'steamed' puddings like syrup sponge.

I have just made a version of this cherry bakewell cake and can hardly wait to cut into it. Looks and smells delicious.

Anonymous said...

Oh my word... this looks fabulous! I love cherry bakewell tarts but I could be persuaded that a cake is even better!

Maggie said...

Hi - Caked Crusader. There is an award on my blog for you. Please pop over to collect!

glamah16 said...

Beautiful. I remember the the one you did last year too.

santasizing...Fantasizing said...

I agree on the lightness part...
For testing I made a chocolate cake in my microwave,,,wasnt too bad.Will try the cherry bakewell today:)

Rumela said...

Hey those Cherry Bakewell cake looks yummi,I love eating breakfast and always try new breakfast recipes. I would love to try the Bakewell cake with cherry for breakfast. that looks tasty. Bakewell cake is also a snacks food option and can make a satisfying breakfast. The Photos are amazing... I am already feeling hungry.

x.thoughts.x said...

ahh i just attempted to make this cake...and ive no idea what happened but the cake rose and then sank! completely and i was left iwth a flat heavy sponge...any ideas what id did wrong?

The Caked Crusader said...

Hi xthoughtsx

Sorry to hear that - I think it could be one of two reasons - either you left an ingredient out or maybe didn't bake it for long enough and the sponge wasn't cooked enough to support itself inside. Did you test it with a skewer for doneness?

x.thoughts.x said...

hmm no i didnt miss an ingredient out...and it definatley was rose and then deflated lol...very strange..the only thing i can think of is the tins? i used normal sandwhich tins ...not springform ones?

Anonymous said...

Just found your blog and I am looking forward to more recipes. Great!

Dafydd said...

This looks lovely - I am going to try and make it over the weekend. Thanks for the recipe and pictures.