Bakewell Cake!
A two-layer bakewell cake with almond sponges, cherry jam, almond buttercream frosting and more!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 250 g unsalted butter
- 250 g caster sugar
- 250 g self raising flour
- 250 g ground almonds
- 5 medium eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 200 g jam ((I used cherry))
- 150 g unsalted butter
- 300 g icing sugar
- 1 tsp almond extract
- 25 g toasted flaked almonds
- Glacé cherries
- 50-100 g jam ((I used cherry))
Instructions
- 1
Preheat your oven to 180C/160C Fan/Gas Mark 4 - grease and line two 8”/20cm cake tins with parchment paper.
- 2
Beat the butter and sugar together until light and fluffy.
- 3
Add in the flour, ground almonds, vanilla extract, almond extract and eggs and beat again until combined.
- 4
Split the mixture evenly between the two tins, and bake.
- 5
Bake the cakes for about 30-35+ minutes.
- 6
Let the cakes cool in the tin for about 10 minutes, and then let them cool fully on a wire rack.
- 7
Beat the butter on it’s own for about 5 minutes to make it nice and smooth.
- 8
Add in the icing sugar a half at a time, beating in fully both times.
- 9
Add in the almond extract and beat again until smooth.
- 10
Spread half of the buttercream to the top of the first sponge, and add on the jam.
- 11
Add on the second sponge, and spread the rest of the buttercream on top.
- 12
Sprinkle over some flaked almonds, add on an extra drizzle of jam if you fancy, and some glacé cherries.