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.