Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cherry Bakewell Cake Recipe
    Lost? Site Map

    Cherry Bakewell Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    English_Rose's Note:

    Based on the classic english bakewell tart. If you know someone who likes almonds and cherries, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry preserves.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 7 ounces butter, well softened, plus extra for greasing
    • 7 ounces superfine sugar
    • 4 ounces ground almonds
    • 4 ounces all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon almond extract or 1/2 teaspoon almond essence
    • 4 large eggs

    FOR THE FILLING AND TOP

    Directions:

    1. 1
      Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in round sandwich tins with baking paper.
    2. 2
      Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops.
    3. 3
      Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
    4. 4
      When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
    5. 5
      When cool, put one sponge on a serving plate, then spread with preserves. Sandwich the second sponge on top. Sieve the confectioners sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cherry Bakewell Cake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 533.4
     
    Calories from Fat 273
    51%
    Total Fat 30.3 g
    46%
    Saturated Fat 14.1 g
    70%
    Cholesterol 159.0 mg
    53%
    Sodium 269.4 mg
    11%
    Total Carbohydrate 60.3 g
    20%
    Dietary Fiber 2.1 g
    8%
    Sugars 46.6 g
    186%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    black cherry all-fruit spread

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites