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 ♥ 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.
- 200g - soft butter
- 200g - golden caster sugar
- 100g - ground almonds
- 100g - self-raising flour
- 1 tsp - baking powder
- 1/2 tsp - almond extract or essence (I didn't use)
- 4 large - eggs
- 1/2 tsp - cinnamon (I added this but it's optional)
- 1 tbsp - cherry conserve
- 1/2 (340g) jar - morello cherry conserve
- 175g - icing sugar
- 5-6 tsp - water or lemon juice
- sprinkle - flaked almonds
- 1. Preheat oven to 180°C.
- 2. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper. (I used 6" tins)
- 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.
- 1. When the cakes are cool. Spread the jam on one of the sponges and then place the other sponge on top.
- 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. Scatter with the nuts and leave to set for a few mins before cutting.
- As I only had 2 large eggs I halved this recipe.
- I think it's important to get good quality conserve as it will make the extra special.