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Anyway, this BBC Good Food cake is the perfect treat for fellow Bakewell lovers. It contains the same yummy almond and cherry taste, yet it's a whole lot easier to bake than pastry. It also happens to be the perfect way to brighten up a dreary Bank Holiday weekend! What better way than to snuggle on the sofa with cake, tea and old movies?
Enjoy,
Sam x
P.S Feel free to laugh at my pathetic attempt at making the cake look pretty below. I know it looks a mess, but I like cakes to be gooey! The gooier, the better I say...
Ingredients:
For the cake:
200g unsalted butter, softened
200g golden caster sugar
100g ground almonds
100g self-raising flour
1tsp baking powder
½ tsp almond extract or essence
4 large eggs
½ tsp almond extract or essence
4 large eggs
For the filling and topping:
½ a 340g jar morello cherry conserve
175g icing sugar
5-6 tsp water or lemon juice
1 tbsp ready-toasted flaked almonds
4) Once they're cooked, remove the cakes and cool for a few mins, then tip out of the tins and cool completely on a wire rack.
5) When cool, place one sponge on a serving plate, then smother with a layer of jam. Sandwich the second sponge on top and resist the temptation to lick the jam which will be oozing from the sides...
½ a 340g jar morello cherry conserve
175g icing sugar
5-6 tsp water or lemon juice
1 tbsp ready-toasted flaked almonds
Method:
1) As with all cakes, make sure you take your ingredients out of the fridge at least an hour before using. Eggs and butter at room temperature make for a much, much better cake - and it gives you time to have a guilt-free coffee in between!
2) Preheat the oven to 180C fan or 160C for non-fan ovens, then butter and line the bases of 2 x 20cm round sandwich tins.
3) Using an electric whisk or mixer, 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, but whatever you do - don't open the oven before 25 mins cooking time has passed as this will prevent the cake from rising properly!
4) Once they're cooked, remove the cakes and cool for a few mins, then tip out of the tins and cool completely on a wire rack.
5) When cool, place one sponge on a serving plate, then smother with a layer of jam. Sandwich the second sponge on top and resist the temptation to lick the jam which will be oozing from the sides...
6) Sieve the icing sugar into a large bowl, then add the water or lemon juice, stirring until the icing is 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.
