Best 3 Cherry Bakewell Cake Recipes
Indulge in the delightful flavors of a classic British dessert with our comprehensive guide to Cherry Bakewell Cake. This iconic treat consists of a sweet shortcrust pastry base filled with a layer of almond frangipane, topped with a generous filling of juicy cherries and finished with a crisp flaked almond topping. Our article features a collection of meticulously crafted recipes that cater to different skill levels and dietary preferences. Discover the traditional Cherry Bakewell Cake recipe, along with variations such as a gluten-free version for those with dietary restrictions. For a unique twist, try our recipe for Cherry Bakewell Cake Bars, perfect for sharing with friends and family. We also offer a vegan-friendly Cherry Bakewell Cake recipe that delivers all the deliciousness without compromising on taste. Each recipe is accompanied by clear instructions, helpful tips, and stunning visuals to guide you through the baking process effortlessly. Whether you're a seasoned baker or just starting, our Cherry Bakewell Cake recipes will lead you to a delectable and memorable dessert experience.
Here are our top 3 tried and tested recipes!
CHERRY BAKEWELL CAKE
If you know someone who likes bakewell tart, then they will just love this cake - it's full of almond flavour and sandwiched with cherry jam
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
- When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. 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 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 the nuts and leave to set for a few mins before cutting.
Nutrition Facts : Calories 600 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.83 milligram of sodium
CHERRY BAKEWELL CAKE
Based on the classic english bakewell tart. If you know someone who likes almonds and cherries, then they will just love this cake - it's full of almond flavour and sandwiched with cherry preserves.
Provided by English_Rose
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops.
- Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
- When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. 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 preserves. Sandwich the second sponge on top. Sieve the confectioners 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 the nuts and leave to set for a few mins before cutting.
Nutrition Facts : Calories 533.4, Fat 30.4, SaturatedFat 14.1, Cholesterol 159.1, Sodium 269.4, Carbohydrate 60.4, Fiber 2.2, Sugar 46.6, Protein 8
CHERRY BAKEWELL CAKE
One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself!
Provided by Sarah_Jayne
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and make sure there's a shelf ready in the middle.
- Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
- Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth.
- Spoon into the tins and level the tops.
- Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
- When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.
- 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 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 the nuts and leave to set for a few mins before cutting.
Nutrition Facts : Calories 577.5, Fat 29.5, SaturatedFat 14.1, Cholesterol 159.2, Sodium 389.5, Carbohydrate 73.7, Fiber 2.1, Sugar 57.6, Protein 7.5
Tips:
- For a smooth buttercream frosting, make sure the butter is at room temperature before you start mixing.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. Otherwise, the frosting will melt.
- For a neater finish, use a palette knife to smooth the frosting over the cake.
- To make the cherry filling, use fresh cherries if possible. Frozen cherries can also be used, but they should be thawed and drained before using.
- If you don't have almond extract, you can use vanilla extract instead.
- Serve the cherry bakewell cake chilled or at room temperature.
Conclusion:
The cherry bakewell cake is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its almond sponge cake, cherry filling, and creamy frosting, this cake is sure to be a hit with everyone who tries it.
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