Cherry Bakewell Cake

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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

• 6  ounces  black cherry all-fruit spread
• 6  ounces confectioners' sugar
• 6  teaspoons water or 6  teaspoons lemon juice
• 1  tablespoon  sliced almonds, toasted

Directions

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. 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. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
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. 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.