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, ...