Cherry & Almond Bakewell Cake

Cherry & Almond Bakewell Cake

Shopping List:

200 gr butter, very soft
200 gr golden caster sugar
100 gr ground almonds
100 gr self-raising flour
1 teaspoon baking powder
1/2 teaspoon almond extract
4 large eggs, free range
pinch of salt

For the topping and the filling:

1/2 of a 340 gr jar of cherry jam  (170 gr )
175 gr icing sugar
5-6 teaspoons water or lemon juice
1 tablespoon of flaked almonds


For this cake we are going to use the easy all-in-one method!

Preheat your oven to 180C. Grease or spray and line 2 x 20cm round tins.

Beat together all the cake ingredients with a pinch of salt until welll combined. Divide over your two prepared tins and bake them in your preheated oven for about 30 minutes or until golden and springy to the touch.

Cool in your tins for about 5-6 minutes and then turn them out onto your wire rack. Cool the cakes completely.

Spread  the jam over one of the cakes and sandwich both of them together. Sieve the icing sugar in one of your large bowls. Add the water (or lemon juice) and stir until it is smooth and thick. Spread evenly over the top and let it course its own way down. Scatter the almond flakes over the topping and leave to set.   Excellent with a nice cup of tea!



                                                             "Enjoy"