Sunday, 19 May 2013

Cherry Bakewell Cake

My Dad and Grandad are the biggest Cherry Bakewell fans going so when I called my dad to say I was making him a Cherry Bakewell cake you can imagine the reaction I received. I have to say, this is one of my favourites too as I LOVE almonds (I won’t lie to you, my mum and I were eating the mix out of the bowl shhh!)

All you need is:
200g butter , well softened, plus extra for greasing
200g golden caster sugar
100g ground almonds
100g self-raising flour
½ tsp almond extract or essence
4 large eggs
½ a 340g jar morello cherry conserve
175g icing sugar
5-6 tsp water or lemon juice
1 tbsp ready-toasted flaked almonds

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Preheat oven to 160 (fan). Butter and line with parchment 2 round sandwich tins (20cm tins)
Beat together (preferably using electric beaters) all of the cake ingredients until smooth, add a pinch of salt too. Spoon equal amounts into the two cake tins. Make sure the tops are level.
Bake for 30 minutes or until golden and springy – it’s really important you don’t open the oven until after 25 minutes of cooking!!
When ready, leave sponges to cool on with rack with one of the smooth surfaces facing upwards ready for later.
When cool, spread sponge with jam – I’d recommend doing this on a serving plate because if not it’s a massive pain to move. Place second sponge on top.
Sieve icing sugar into a large bowl. Add the water or lemon juice and stir until thick.
Ice cake evenly – it doesn’t matter at all if it dribbles down the sides of the cake – if anything it adds to the presentation.
Finish by scatter almonds on top and leave to set
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N xo

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