You can't beat a staple British classic when it's come to a spot of afternoon cake, for me the cherry bakewell is one of the first cakes I think of when you look to traditional cakes, the combination of almond, cherry jam, sponge, pastry and icing can't be beat when you fancy something a little special, but why not take a modern twist on the traditional cherry bakewell? This cherry bakewell cake is the perfect mix of traditional sponge cake and cherry bakewell, great for sharing, if you can bear to!
200g Caster sugar
100g Ground almonds
100g Self-raising flour
1 tsp Baking powder
1/2 tsp Almond essence
3 large eggs
For the filling and topping
1/2 jar cherry conserve
175g icing sugar
5 tsp lemon juice
a handful of toasted flaked almonds
a handful of chopped glace cherries
Pre heat your oven to 180c/160c fan oven/gas 4 and pre-line 2 round sandwich tins.
Beat together all of the cake ingredients until you reach a smooth consistency, then spoon the mix into your tins and level each one out. Bake for 30 minutes until golden & springy.
Leave your bases to cool, then tip each base onto a wire rack to cool down. When ready spread your conserve onto one of the cake bases, this will be the filling in the middle of your cake, once you've evenly covered the base sandwich the two cake bases together.
For the topping mix icing sugar with lemon juice to a fine watery mix, simply spread this evenly over the top of your cake, finish off with flaked almonds and cherries whilst the mix is still wet.
Best eaten: a couple of hours after your cake has set, the crunchy icing and almonds are a great combination with the sponge base and jam.