Cherry Bakewell Cake
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5.0
6 reviews
Excellent
Cherry Bakewell Cake
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A Cherry Bakewell Cake is a layer cake version of a classic British Bakewell tart. It features almonds and cherries, just as the tart does, and is a perfect addition to an afternoon tea menu. It's also pretty enough to serve as a birthday cake!
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Ingredients
Almond Cake:
- 100 grams (¾ cup plus 1 tablespoon) all-purpose (plain) flour
- 100 grams (1 ¼ cups) almond meal, almond flour, or ground almonds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 170 grams (12 tablespoons) unsalted butter, at room temperature
- 200 grams (1 cup) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon almond extract
- ½ cup milk, at room temperature
Filling and Topping:
- 200 grams (2 cups) powdered (icing) sugar
- 3 tablespoons water or lemon juice
- 200 grams (⅔ cup) cherry preserves
- 25 grams (scant ¼ cup) sliced almonds, toasted
- 8 glacé or maraschino cherries (preferably dye and corn syrup-free)
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Instructions
- Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper cut to fit. Whisk the flour, ground almonds, baking powder, and salt in a mixing bowl and set aside.
- Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes.
- Add the eggs one at a time, beating after each until incorporated, and scraping down the sides as needed.
- Add the almond extract and beat until combined. Add half the flour mixture followed by the milk and finally the other half of the flour mixture, mixing on low speed in between additions just until combined. Finish by scraping down and folding the batter with a rubber spatula.
- Divide the batter evenly between the 2 pans (I had 830 grams of batter and put 415 grams in each pan). The batter will be quite thin in each pan.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully loosen the edges with a spatula or knife and invert onto a wire rack, peel off the parchment paper, and cool completely.
- To make the glaze, combine the powdered sugar and water or lemon juice in a mixing bowl until smooth.
- To assemble the cake, place 1 cake bottom-side down on a cardboard round or serving dish, or on a rack set over a sheet pan or tray (to catch drippings). Spread the cherry preserves on top of the cake all the way to the edges. Top with the second cake bottom-side up.
- Pour the glaze evenly over the top, allowing it to drip down the sides. Decorate the top with the toasted sliced almonds and glacé cherries or maraschino cherries.
- If assembling on a rack, allow excess glaze to drip for a few minutes before transferring the cake with a large cake spatula to a serving dish. Allow the glaze to set for a few minutes before cutting and serving.
Notes
- I only had one 8-inch round cake pan, so I baked half the batter at a time in 2 batches in the oven. A 9-inch round cake pan is actually 25% larger, and will yield exceptionally thin cake layers. I would recommend using the pan size specified in the recipe (8-inches).
- I would strongly recommend using a brand of maraschino cherries that doesn't contain artificial dyes and corn syrup, such as 365 Whole Foods brand or Tillen Farms brand. Make sure to drain the cherries very well before garnishing the cake.
- This cake can eat a bit sweet between the cherry preserves and the sugary white glaze over the top. Serve it with a hot cup of tea for a perfect paring.
Nutrition Information
Show Details
Serving
1slice
Calories
593kcal
(30%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
115mg
(38%)
Sodium
172mg
(7%)
Potassium
87mg
(2%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 593kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 115mg | 38% |
| Sodium | 172mg | 7% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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