Cherry Bakewell Cake

Today we are celebrating Father's Day in the UK and what better way to express our love than bake hubby his favourite cake! It's a small token to show how much we love and appreciate how lucky we are to have such a wonderful, caring and hard working father/hubby. We celebrated Father's Day yesterday when our son Jake and his family came over. We had a lovely day and of course spending time with our precious little grandson Ollie is always special.

Bakewell has always been one of hubby's favourites, infact when I first met him his diet consisted of Mr Kipling Bakewell tarts along with packets of jaffa cakes. His diet was terrible but then again he was a teenager living on his own and no one to feed him regular good meals! My hubby is my number one fan and enjoys all my bakes but this cake wins hands down for him.

Looking beyond the way the sponges came out slightly lopsided this cake turned out tasting absolutely perfect. This classic combination has this cake bursting with almond flavour, sandwiched together with the luxurious dark morello cherry conserve and topped with a blanket of silky white icing adorned with toasted flaked almonds and glace cherry halves.

Cherry Bakewell Cake

Serves 8

Ingredients

For The Cake

200g (8oz butter), well softened, + extra for greasing
200g (8oz) caster sugar
100g (4 oz) ground almonds
100g (4 oz) self-raising flour
1 teaspoon baking powder

½ teaspoon almond extract or essence

4 large eggs
Pinch of salt

For The Filling & Top
½ a 340g (approx 12 oz) jar of morello cherry conserve/jam
175g (6 oz) icing sugar
5-6 teaspoons water or lemon juice
1 tablespoon flaked almonds, lightly toasted

2 x 20cm (8 in) round sandwich tins, greased with butter and base lined with baking paper.

Method
Preheat the oven to 190°C/fan 160°C/350°F/Gas mark 4.

Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*.

Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.

When cool, put one sponge on a serving plate, then spread with conserve/jam. Sandwich the second sponge on top.

Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with toasted flaked almonds on the icing and leave to set for a few minutes before cutting.

*Notes*

This is an easy all in one method for making a sponge cake -please make sure your butter is fully softened before you start.

If you find morello cherry conserve/jam difficult to source, substitute with raspberry conserve/jam, it will be just as delicious!

To toast flaked almonds ~ place a single layer in a dry frying pan for toasting. With the frying pan over medium-high heat, stir or shake the nuts continually for 3 to 5 minutes or until they start to turn golden. Remove them from the cooking pan as soon as they're done.

A few glacé cherries placed on top of the icing additionally with the flaked toasted almonds would also be a lovely.

Hubby with Ollie ♥