Cherry Bakewell Cake Recipe
Ingredients
| 200 g/8 oz butter, well softened, plus extra for greasing | ||
| 200 g/8 oz golden caster sugar | ||
| 100 g/4 oz ground almonds | ||
| 100 g/4 oz self-raising flour | ||
| Baking powder | 1 Teaspoon (FOR THE CAKE) | |
| Almond essence | 1/2 Teaspoon (FOR THE CAKE) | |
| Eggs | 4 Large (FOR THE CAKE) | |
| 1/2 a 340 g jar morello cherry conserve | ||
| 175 g/6 oz icing sugar | ||
| 5-6 tsp water or lemon juice | ||
| Almonds | 1 Tablespoon, flaked (FOR THE FILLING AND TOP) | |
Directions
GETTING READY
1) Set your oven to preheat at 180C/fan 160C/gas 4. Prepare a shelf at the middle of the oven.
2) Use 2 x 20cm round sandwich tins to line with butter and baking paper.
3) In a bowl combine all the cake ingredients and beat with an electric beater by adding a pinch of salt to form smooth batter.
4) In a large bowl, sift in icing sugar and add water or lemon juice to beat. Keep it aside.
MAKING
5) Spoon this batter into the tins and level on tops. Place the tins inside the oven.
6) Bake for 30 minutes or until it turns golden and springy.
7) Let it remain inside the oven for another 25 minutes after baking.
8) Turn off on wire rack and allow cooling completely.
FINALIZING
9) In a serving plate, place one sponge and spread the top with jam. Place the second sponge on top. Spread the thick icing on top of the second sponge.
MAKING
10) Sprinkle nuts on top and let it set before serving.
1) Set your oven to preheat at 180C/fan 160C/gas 4. Prepare a shelf at the middle of the oven.
2) Use 2 x 20cm round sandwich tins to line with butter and baking paper.
3) In a bowl combine all the cake ingredients and beat with an electric beater by adding a pinch of salt to form smooth batter.
4) In a large bowl, sift in icing sugar and add water or lemon juice to beat. Keep it aside.
MAKING
5) Spoon this batter into the tins and level on tops. Place the tins inside the oven.
6) Bake for 30 minutes or until it turns golden and springy.
7) Let it remain inside the oven for another 25 minutes after baking.
8) Turn off on wire rack and allow cooling completely.
FINALIZING
9) In a serving plate, place one sponge and spread the top with jam. Place the second sponge on top. Spread the thick icing on top of the second sponge.
MAKING
10) Sprinkle nuts on top and let it set before serving.
Chef
