Cherry Bakewell Cake with Glaze
This is the best way to recreate classic Bakewell flavours but so much easier! This comprises a simple almond sponge cake, topped with an easy glaze and some cherry jam dollops! You can go ahead and feather the pink icing, classic Bakewell style, or feel free to omit!
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Servings: 9
Ingredients
- 175 g Unsalted Butter
- 175 g Caster Sugar
- 3 Medium Free Range Eggs
- 2 tsp Almond Extract
- 150 g Plain Flour
- 25 g Ground Almonds
- 1 tsp Baking Powder
- 3 tbsp Milk
For the Glaze
- 100 g Icing Sugar
- 3 tbsp Milk
- 1 tsp Almond Extract
- Pink Food Colour Optional
- Cherry Jam
Instructions
- Preheat the oven to 200C/180C Fan/Gas 5. Line an 8" square tin.
- In a large bowl/the bowl of a stand mixer, beat together the butter and sugar for about 3-5 minutes, until light and fluffy.
- Add the eggs and almond extract and combine again. Then, add the flour, baking powder and ground almonds and gently fold to combine. Add the milk to loosen, stir gently.
- Pour the batter into the lined tin and bake for 25 minutes, until golden and a skewer inserted comes out clean. Let cool on a wire rack before icing.
- Make the icing in a small bowl by combing the icing sugar, milk and almond extract. It should be thick, but pourable. Adjust if necessary.
- Optional: Remove about 2 tbsp of the icing into another bowl/mug, and add some pink food colouring to this small batch.
- Pour the white icing over the cake and spread to cover. Add the pink in horizontal lines, about 3cm apart. Use a skewer/toothpick/knife to create the feather effect: do this by gently dragging the tool through the lines of pink icing (moving vertically through the horizontal lines), so that you are 'dragging' the pink.
- Dollop on some of the cherry jam randomly and move the skewer through these to create swirls! Slice and serve.