Cherry Bakewell Cake

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g butter, well softened, plus extra for greasing
  • 200
    g golden caster sugar
  • 100
    g ground almonds
  • 1
    teaspoon baking powder
  • 12
    teaspoon almond extract
  • 4
    large eggs
  • FOR THE FILLING AND TOP
  • 170
    g cherry jam
  • 5 -6
    teaspoons water or 5 -6 teaspoons lemon juice
  • 1
    tablespoon sliced almonds, toasted
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DIRECTIONS

  • Heat oven to 350 degrees and make sure there's a shelf ready in the middle.
  • Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
  • Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth.
  • Spoon into the tins and level the tops.
  • Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
  • 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.
  • When cool, put one sponge on a serving plate, then spread with jam.
  • Sandwich the second sponge on top.
  • Sieve the icing 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.
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