O so cherry bakewell cake no not tart

One of my most dearest friend has a great love for Cherry Bakewell Tart. I wanted to bake her an appreciatation cake, as I love her lots โ™ฅ and appreciate her being such a lovely, loyal and great friend of mine, I am thankful to have her in my life. 

I stumbled upon this recipe by searching for Cherry Bakewell Tart online and as I’m the worst pastry baker I thought THANK YOU GOD…you have listened to my fears on pastry and I decided this would definately be a more safer option to bake.

It does contain ground almonds, cherry filling etc etc so kindaof same as a bakewell tart right? 

I thought I would add a tablespoon of cherry compote to the mix to give it an extra hit of cherry. 

I gave the cake to my friend and she was really thankful which made me so happy…it’s so nice to treat your family and friends. 
O-so-cherry-bakewell-cakeO-so-cherry-bakewell-cake2O-so-cherry-bakewell-cake3O-so-cherry-bakewell-cake4O-so-cherry-bakewell-cake5O-so-cherry-bakewell-cake6

 

O so cherry bakewell cake no not tart
Serves 8
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
Ingredients
  1. 200g - soft butter
  2. 200g - golden caster sugar
  3. 100g - ground almonds
  4. 100g - self-raising flour
  5. 1 tsp - baking powder
  6. 1/2 tsp - almond extract or essence (I didn't use)
  7. 4 large - eggs
  8. 1/2 tsp - cinnamon (I added this but it's optional)
  9. 1 tbsp - cherry conserve
Filling and topping
  1. 1/2 (340g) jar - morello cherry conserve
  2. 175g - icing sugar
  3. 5-6 tsp - water or lemon juice
  4. sprinkle - flaked almonds
Instructions
  1. 1. Preheat oven to 180ยฐC.
  2. 2. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper. (I used 6" tins)
  3. 3. In a big bowl add all the ingredients and then blend using electric beaters, beat until combined then spoon into the tins and level the tops. Bake for 18-20 mins or until golden and springy. Place on a cooling rack to cool.
For the filling and icing
  1. 1. When the cakes are cool. Spread the jam on one of the sponges and then place the other sponge on top.
  2. 2. In a bowl add the icing sugar with either lemon or water a bit of both mix throughly until smooth and with no lumps.
  3. 3. Scatter with the nuts and leave to set for a few mins before cutting.
Notes
  1. As I only had 2 large eggs I halved this recipe.
  2. I think it's important to get good quality conserve as it will make the extra special.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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