2009-02-01
Cherry Bakewell Cake
Cherry Bakewell Cake with additional glacé cherriesCherry Bakewell Cake
Serves 8
Ingredients
Serves 8
Ingredients
For The Cake
200g (8oz butter), well softened, + extra for greasing
200g (8oz) caster sugar
100g (4 oz) ground almonds
100g (4 oz) self-raising flour
1 teaspoon baking powder
200g (8oz butter), well softened, + extra for greasing
200g (8oz) caster sugar
100g (4 oz) ground almonds
100g (4 oz) self-raising flour
1 teaspoon baking powder
½ teaspoon almond extract or essence
4 large eggs
Pinch of salt
For The Filling & Top
½ a 340g (approx 12 oz) jar of morello cherry conserve/jam
175g (6 oz) icing sugar
5-6 teaspoons water or lemon juice
1 tablespoon flaked almonds, lightly toasted
2 x 20cm (8 in) round sandwich tins, greased with butter and base lined with baking paper.
Method
Pre-heat the oven to 190°C/fan 160°C/350°F/Gas mark 4. Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*. Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. 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 conserve/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 toasted flaked almonds on the icing and leave to set for a few minutes before cutting.
*Notes*
4 large eggs
Pinch of salt
For The Filling & Top
½ a 340g (approx 12 oz) jar of morello cherry conserve/jam
175g (6 oz) icing sugar
5-6 teaspoons water or lemon juice
1 tablespoon flaked almonds, lightly toasted
2 x 20cm (8 in) round sandwich tins, greased with butter and base lined with baking paper.
Method
Pre-heat the oven to 190°C/fan 160°C/350°F/Gas mark 4. Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*. Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. 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 conserve/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 toasted flaked almonds on the icing and leave to set for a few minutes before cutting.
*Notes*
*This is an easy all in one method for making a sponge cake -please make sure your butter is fully softened before you start*.
*If you find morello cherry conserve/jam difficult to source, substitute with raspberry conserve/jam, it will be just as delicious*!
*To toast flaked almonds ~ place a single layer in a dry frying pan for toasting. With the frying pan over medium-high heat, stir or shake the nuts continually for 3 to 5 minutes or until they start to turn golden. Remove them from the cooking pan as soon as they're done*.
* A few glacé cherries placed on top of the icing additionally with the flaked toasted almonds would also be a lovely *.
Happy Baking!
*If you find morello cherry conserve/jam difficult to source, substitute with raspberry conserve/jam, it will be just as delicious*!
*To toast flaked almonds ~ place a single layer in a dry frying pan for toasting. With the frying pan over medium-high heat, stir or shake the nuts continually for 3 to 5 minutes or until they start to turn golden. Remove them from the cooking pan as soon as they're done*.
* A few glacé cherries placed on top of the icing additionally with the flaked toasted almonds would also be a lovely *.
Happy Baking!
16 February 2009 at 15:06
Hi - I had a question. I baked the cake today - and mine didn't look anything like your picture. First off, it was about 1/2 the height of yours. Was the cake ingredients supposed to be multiplied by 2?
And the icing that I made with the lemon juice and icing sugar became translucent when I poured it on top and didn't have that nice white "icing" effect of yours?
Wondering where I went wrong. Pls help.
19 February 2009 at 14:18
Hi Arundathi, Oh no I am sorry to read this because Maria and I bake each recipe before posting to hopefully overcome this problem.
It really is awful when things don’t turn out and yes it’s happened to me before in bakes and such a disappointment.
Ok the cake I baked is the same recipe as posted on S&SB so thinking here..... was the baking powder you used in date do you know because this would affect the rise of a cake. Also thinking off the top of my head here.... did you use self-raising flour as the recipe and not plain flour?
Now for the icing I really am stumped here because I used lemon juice which if I’m correct in speaking helps maintain the white colour.
I wonder if Maria or anyone S&SB baker can add anything or help on this matter?
Best wishes as always Rosie x
7 May 2009 at 08:10
mmmmmmmmmm :) omg, perfect. i did this recipe today but just used 6 "bouillon" cups for individual serving. it turned out absolutely perfect. mr. kipling's cherry bakewells are my favourite sweet ever and i am always looking for good variations of the bakewell and this one certainly hit that spot and i will make again and again, i am sure! thanks much :)