TCIF: Cherry Bakewell Cake

Mimi ON Apr 15, 2011 AT 3:06 pm

Cherry Bakewell Cake

Cherry Bakewell Cake

By Sarah Adams

The classic Cherry Bakewell Tart has been around for many, many years, and originated in a Derbyshire town by the name of Bakewell. The concoction of cherries and almonds is such an obviously great pairing that it was just screaming out to be made into a cake, so here it is! I hope you enjoy this cake as much as its tarty cousin!

Cherry Bakewell Cake

Cherry Bakewell Cake - grease and dust the tin

Makes 1 10” round cake tin

3 eggs
200g unsalted butter
200g caster sugar
1/2 teaspoon almond extract
2 tablespoon Amaretto
120g self raising flour
1/2 teaspoon baking powder
80g ground almond
150g cherries 

Pro Tip: Pick up a jar of cherries that has been macerated in a light sugar syrup

Cherry Bakewell Cake

Cherry Bakewell Cake - place mixture in tin and place cherries on top

Pre-heat the oven to Gas4/ 180°C and grease your tin with a little butter, followed by a shake of a few ground almonds over to coat. 

Place the butter and sugar into a mixing bowl and beat for at least 5 minutes until pale and fluffy. Next add the Amaretto and almond extract and beat them into the mix, followed by the eggs (one at a time) and beat in well.

Mix all of the dry ingredients together and add in two stages only to combine. Take a large spoon and fold through so it is mixed in well but the air is still retained.

Spoon into the tin and place the cherries on top.

Bake for approximately 1 hour or until fully cooked through. Then leave in the tin for 10 minutes and then turn out to cool completely. 

Pro Tip: Have all of your ingredients at room temperature before using them, your cake will be much lighter and fluffier.

Cherry Bakewell Cake

Cherry Bakewell Cake - after cooling, spread jam over the top

75g good quality cherry jam
100g cherries
50g toasted almonds
30g icing sugar 
A little cherry juice 

Cherry Bakewell Cake - serving

Cherry Bakewell Cake - serving

Warm the jam and spread over the top. Then mix the icing sugar with just enough cherry syrup to make an icing.

Decorate with the cherries, almonds and icing, serve and enjoy! 

Pro Tip: Also delicious warmed through slightly and served with custard, ice cream or if you are like me both

Sarah Adams © 2010

Click here for last week’s TCIF recipe…

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