Cherry Bakewell Cake

Name: Cherry Bakewell Cake
Total time: 2100 s
Yield: 8 servings
Cuisine: British
Ingredients: For The Cake:; 200 g butter; 200 g golden caster sugar; 100 g ground almonds; 100 g self-raising flour; 1 teaspoon baking powder; 1 teaspoon almond extract or essence; 4 large free-range eggs; For The Filling and Topping:; 1/2 jar cherry jam; 100 g icing sugar; 6-8 teaspoons lemon juice; 2 tablespoons toasted flakes almonds

Eibhlin @cook_5781713

Cherry Bakewell Cake

Eibhlin @cook_5781713

Saved

Ingredients

30-35 mins 180°

8 servings

For The Cake:
200 gbutter
200 ggolden caster sugar
100 gground almonds
100 gself-raising flour
1 teaspoonbaking powder
1 teaspoonalmond extract or essence
4large free-range eggs
For The Filling and Topping:
1/2 jarcherry jam
100 gicing sugar
6-8 teaspoonslemon juice
2 tablespoonstoasted flakes almonds

Saved

Steps

30-35 mins 180°

1

Heat oven to180°C
2

Using a electronic whisk, mix all cake ingredients together untill smooth and combined. Tip the mixture into 1 Victoria Sponge tin and bake in the oven for 30-35 minutes.
3

Once finished cooking, leave the cake to cool.
4

Slice the cake in half horrozontally, spread the jam on the bottom and then sandwich both sides together.
5

Mix the icing sugar and lemon juice untill a smooth paste so it will just drop f the spoon. Add the mixture to the top of cake and cover.
6

Sprinkle on the almonds (add more if you feel necessary).
7

Enjoy 👍