Cherry Bakewell Cake - This is a rich moist almond sponge cake with marzipan baked into the cake. Filled with cherry jam and almond buttercream, this has all the flavours of the iconic tart. Totally yummy.
Yields12 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins
Cherry Bakewell Cake
225gStork margarine
225gCaster sugar
100gmarzipan with 1tablespoon of boiling water
4Large eggs or 5 Medium eggs
225gPlain Flour
½tspBaking powder
115gGround almonds
1tspAlmond Extract
1tbspMilk
1tbspboiling water
Cake Topping
2tbspDemerara sugar
2tbspflaked almonds
Fillling
2tbspCherry Jam
150gButter
300gIcing sugar
1tspAlmond Extract
½tspBoiling water
Almond Cake
1
All ingredients need to be at room temperature. Grease and line with baking parchment 2 x 8 inch sandwich tins. Pre heat your oven to: Fan oven 160°C (325°F). Conventional oven 180°C (350°F), Gas mark 4
2
Cut the marzipan into small pieces and add 1 tablespoon of boiling water, kneed the water into the marzipan until the water has been absorbed then beat throughly with an electric mixer, you should have a smooth paste. Add the margarine and mix thoroughly with an electric mixer. Add the sugar and beat again until the mixture becomes pale and fluffy, the mixture should drop easily off your wooden spoon when tapped.
3
Beat your eggs lightly in a separate bowl and add the almond extract and milk. Add your eggs slowly to your creamed marzipan, sugar and margarine mixture, incorporating the egg fully and beating well with an electric mixer.
4
Sieve your flour and baking powder together, add the ground almonds and stir together. Add this to your creamed mixture and fold in carefully with a metal spoon so as not to beat out any air in the cake. I find a figure of 8 movement really good to fold all the ingredients together.
5
Place equal amounts into your greased and lined sandwich tins. Level off the top with the back of a spoon. Sprinkle one of the cakes with your soft brown sugar and flaked almonds this will form a crunch topping to your cake.
6
Bake the cakes in the centre of the oven for 30 minutes, until the cake is springy to the touch and a fine skewer inserted into the middle of the cakes comes out clean. You should also notice that the cake has shrunk away from the sides slightly. remove from the oven and allow to cool completely
Almond Buttercream
7
Beat the butter for the filling in a large bowl until pale, slowly add the icing sugar. before using your electric whisk use a spoon to combine the butter and icing sugar. If you don't do this you will have a massive sugar dust cloud. Add the almond extract and boiling water and mix well with an electric whisk.
Assembly
8
Your cake base is the cake without the crunchy topping, spread your cherry jam generously over your base cake, then turning your top cake upside down spread generously with almond buttercream and place the buttercream side down onto the cherry jam leaving your crunchy topping on the top. Make sure you spread right up to the edge of the cake with your jam and buttercream because you want to squidge them together and have the filling slightly oozing out the side.
Ingredients
Cherry Bakewell Cake
225gStork margarine
225gCaster sugar
100gmarzipan with 1tablespoon of boiling water
4Large eggs or 5 Medium eggs
225gPlain Flour
½tspBaking powder
115gGround almonds
1tspAlmond Extract
1tbspMilk
1tbspboiling water
Cake Topping
2tbspDemerara sugar
2tbspflaked almonds
Fillling
2tbspCherry Jam
150gButter
300gIcing sugar
1tspAlmond Extract
½tspBoiling water
Directions
Almond Cake
1
All ingredients need to be at room temperature. Grease and line with baking parchment 2 x 8 inch sandwich tins. Pre heat your oven to: Fan oven 160°C (325°F). Conventional oven 180°C (350°F), Gas mark 4
2
Cut the marzipan into small pieces and add 1 tablespoon of boiling water, kneed the water into the marzipan until the water has been absorbed then beat throughly with an electric mixer, you should have a smooth paste. Add the margarine and mix thoroughly with an electric mixer. Add the sugar and beat again until the mixture becomes pale and fluffy, the mixture should drop easily off your wooden spoon when tapped.
3
Beat your eggs lightly in a separate bowl and add the almond extract and milk. Add your eggs slowly to your creamed marzipan, sugar and margarine mixture, incorporating the egg fully and beating well with an electric mixer.
4
Sieve your flour and baking powder together, add the ground almonds and stir together. Add this to your creamed mixture and fold in carefully with a metal spoon so as not to beat out any air in the cake. I find a figure of 8 movement really good to fold all the ingredients together.
5
Place equal amounts into your greased and lined sandwich tins. Level off the top with the back of a spoon. Sprinkle one of the cakes with your soft brown sugar and flaked almonds this will form a crunch topping to your cake.
6
Bake the cakes in the centre of the oven for 30 minutes, until the cake is springy to the touch and a fine skewer inserted into the middle of the cakes comes out clean. You should also notice that the cake has shrunk away from the sides slightly. remove from the oven and allow to cool completely
Almond Buttercream
7
Beat the butter for the filling in a large bowl until pale, slowly add the icing sugar. before using your electric whisk use a spoon to combine the butter and icing sugar. If you don't do this you will have a massive sugar dust cloud. Add the almond extract and boiling water and mix well with an electric whisk.
Assembly
8
Your cake base is the cake without the crunchy topping, spread your cherry jam generously over your base cake, then turning your top cake upside down spread generously with almond buttercream and place the buttercream side down onto the cherry jam leaving your crunchy topping on the top. Make sure you spread right up to the edge of the cake with your jam and buttercream because you want to squidge them together and have the filling slightly oozing out the side.
AuthorAlison TregoningCategoryCakesDifficultyBeginner
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