Cherry Bakewell cake is a rich and sweet cake bursting with either fresh cherry jam and the most delicious lemon and Amaretto flavored frostings. This cake is perfect for serving to friends and family on a summer afternoon with tea. Or, if you have a birthday coming up in the family, why not make the celebration even more special with a beautiful cherry Bakewell cake?
PREP TIME: 20 minutes
COOK TIME: 30 minutes
TOTAL TIME: 50 minutes
For the cake:
245g plain flour
1.5 tsp baking powder
150g softened butter
1/4 tsp bicarbonate of soda
3 large eggs
1/2 tsp almond extract
25 g ground almonds
200g caster sugar
200g Greek yogurt
150g halved cherries, glacé or stoned and halved fresh ones
1/2 tsp lemon extract
100g soft butter
1/2 tsp almond extract
200g icing sugar
4 tbsp cherry jam
Few drops lemon extract
100g icing sugar
1/2 tsp almond extract or 1 tsp Amaretto liqueur
Preheat the oven to 350F. Grease and flour two 8 inch sandwich pans and line with parchment.
In a large mixing bowl, add butter and sugars and beat with an electric mixer until light and fluffy.
Add the yogurt, almond extract and beat the eggs, one at a time, into the mixture. Keep beating until all is combined.
Add the flour and raising agents and gently fold with a spatula.
Divide the batter evenly between the two prepared pans.
Combine the cherries and ground almonds. Sprinkle over the cake batter evenly in the two tins and lightly press into the surface.
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
Make the filling:
Using an electric hand mixer mix together butter, icing sugar and extracts until light and fluffy (you can drizzle boiling water a tsp at a time into the frosting to loosen and lighten up the texture).
Assemble the cake:
Stack one cake on your plate. Spread with jam, then the buttercream and top with the second cake.
In a small bowl, mix together to glacé icing until you get the texture of a slightly runnier-than-usual toothpaste. Cover over the cake and sprinkle with the freeze dried cherries.
Serve after allowing the cake to set for 30 minutes, store leftovers in an airtight container in a cool place and eat within 3 days.
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