2/20/2016

Bakewell Cake with Cherry Jam


I thought I'd used up all my bits and pieces form the baking cupboard when I found a jar of Morella cherry jam lurking in the corner; it was a present from France from a friend.
I wanted something simple so decided to make one of my favourite cakes - Mum's Bakewell Cake - it has the ingredients of a Bakewell tart, but no pastry and is a 2 layer cake. It's the all in one method, so quick and easy to make.

Preheat oven 190C/gas5.             Grease and line the bases of 2 x 20cm sandwich tins.

In a large bowl beat together 200g soft butter or margarine, 200g caster sugar, 100g ground almonds, 100g sr flour, 1 tspn baking powder, 1/2 tspn almond extract and 4 eggs.
Divide the mixture between the 2 sandwich tins and bake for about 30 mins till golden. Leave to cool in the tins for 5 mins then turn out onto a wire rack till cold.

Put one of the cakes onto a serving plate and spread with 340g Morello cherry jam. Put the second cake upside down on top, so you have a nice smooth surface to ice.
Sieve 175g icing sugar into a bowl; add 5-6 tspns lemon juice or water and stir together till thick and smooth. Spread over the top of the cake and let it drizzle down the sides.

Toast about 1 tbspn flaked almonds in a dry pan over a medium heat for a few mins till they turn golden, then scatter them over the icing. Leave to set.

I had a pot of red glacé cherries in the cupboard, so added a few on the cake.





It's a nice moist cake with a lovely almond flavour. I love Morello cherries so the jam filling was delicious. Maybe you could use less jam - make a thinner filling, but for me it's just right.
I have to admit to not liking glacé cherries, but my son does, so he got mine! They just give a bit of extra colour and another texture to the cake.








3 comments:

Phil in the Kitchen said...

I like the idea of a Bakewell without the pastry. Sounds very fine to me. Having been to Bakewell many times I feel a bit guilty about eating anything described as a Bakewell tart rather than a Bakewell pudding but surely nobody could object to a Bakewell cake. I have a deep-seated dislike for glacé cherries - I think it's because poor quality glacé cherries were plonked on top of just about every cake from the baker's shop when I was very young.

Snowy said...

I detest them, Phil, for the same reason.

The Caked Crusader said...

I've made a similar cake to this and it was heavenly - yours looks so pretty!