Cherry Bakewell Cake

#Bakewell #Cake #Scrummy
Cherry Bakewell Cake
A quick and easy recipe for a Bakewell cake. It's very similar to the classic Bakewell Tart but without the sugar icing on top. Perfect if you want a cake but with less sugar. A delicious sponge cake with cherry filling, topped with almonds. This full video tutorial leaves out no steps. No fancy ingredients or tricky techniques required. Sure to impress family and friends.
Cherry Bakewell Cake Recipe
TIMINGS:
• Prep Time: 15 mins.
• Cooking Time: 60 mins.
• Total Time: 1 hour 15 mins.
SERVINGS:
• Serves 12 slices.
INGREDIENTS:
• 1¼ cups (200g/7oz) all-purpose flour.
• 2 teaspoons of baking powder.
• ¾ cup (200g/7oz) sugar.
• 2 cups (200g/7oz) ground almonds.
• 3 eggs.
• 2 tablespoons of milk.
• 1 teaspoon of vanilla extract.
• 14 tablespoons (200g/7oz) butter or margarine soft.
• 2 cups (300g/10½ oz) cherry pie filling/canned cherries/fresh raspberries.
• ⅓ cup (30g/1 oz) flaked almonds.
• 1 tablespoon of icing sugar.
TO SERVE:
Custard/Whipped Cream/Ice Cream.
METHOD:
1. Preheat the oven to 180°C/160°C Fan/350°F/ Gas Mark 4.
2. Grease and line an 8”/20cm cake tin.
3. In a large bowl add the flour and baking powder and sieve to combine.
4. Add the sugar, ground almonds, eggs, milk, vanilla extract, and butter.
5. Mix until smooth.
6. Spread half of the mixture on the bottom of the tin.
7. Spoon the cherry filling on top of the first half of the mixture.
8. Spread the remaining mixture on top.
9. Sprinkle with sliced almonds.
10. Bake in a preheated oven for 50 to 60 minutes or until a skewer comes out clean.
11. Remove from tin and allow to cool for 30 minutes.
12. Sprinkle with icing sugar.
13. Serve with whatever you fancy - custard, ice cream, fresh cream.
14. Mmm Scrummy!!!
STORAGE:
• This cake will stay fresh in an airtight container for 3 - 4 days.
#Cherry #CherryCake #Baking #ScrummyTV

[@ScrummyTV]

If you have any questions please leave me a comment and I'll get back to you asap. Happy Baking! :-)

[@Rezmund]

Thank you. How best to ensure any filling doesn't seep to the bottom during baking? Tried it with jam and it was delicious although the jam seeped to the bottom layer a little during baking. Thanks again.

[@ScrummyTV]

I think jam will always sink unfortunately. Tinned fruit works perfect or if placing fresh fruit in the centre roll them in some flour before adding them. Hope that helps x

[@Rezmund]

@Scrummy TV thank you, I will try that next time

[@marvadennis2395]

Well come half term I’ll be definitely baking this not sure if I’ll share it 😂 thanks for sharing

[@ScrummyTV]

I must make it again we all loved it and it's so simple to make x Thank you for supporting my channel much appreciated x

[@susanoneandonly7970]

Hi thank you for sharing. Please could tell me if I use frozen raspberries can I put them in frozen or should I defrost them.

[@ScrummyTV]

Yes you can use them frozen (don't defrost) just might need a little longer to bake due to the extra water in them. Hope you like it x

[@susanoneandonly7970]

@@ScrummyTV I made this it was delicious thank you x

[@ScrummyTV]

Glad you liked it Susan:)

[@michellewilliams2090]

Can I print the recipe from here?

[@ScrummyTV]

Yes you can! if you select show more under the video in the description box the recipe is there or take a photo of it with your phone. Here is the recipe if you have probelms Cherry Bakewell Cake Recipe
TIMINGS:
• Prep Time: 15 mins.
• Cooking Time: 60 mins.
• Total Time: 1 hour 15 mins.
SERVINGS:
• Serves 12 slices.
INGREDIENTS:
• 1¼ cups (200g/7oz) all-purpose flour.
• 2 teaspoons of baking powder.
• ¾ cup (200g/7oz) sugar.
• 2 cups (200g/7oz) ground almonds.
• 3 eggs.
• 2 tablespoons of milk.
• 1 teaspoon of vanilla extract.
• 14 tablespoons (200g/7oz) butter or margarine soft.
• 2 cups (300g/10½ oz) cherry pie filling/canned cherries/fresh raspberries.
• ⅓ cup (30g/1 oz) flaked almonds.
• 1 tablespoon of icing sugar.
TO SERVE:
Custard/Whipped Cream/Ice Cream.
METHOD:
1. Preheat the oven to 180°C/160°C Fan/350°F/ Gas Mark 4.
2. Grease and line an 8”/20cm cake tin.
3. In a large bowl add the flour and baking powder and sieve to combine.
4. Add the sugar, ground almonds, eggs, milk, vanilla extract, and butter.
5. Mix until smooth.
6. Spread half of the mixture on the bottom of the tin.
7. Spoon the cherry filling on top of the first half of the mixture.
8. Spread the remaining mixture on top.
9. Sprinkle with sliced almonds.
10. Bake in a preheated oven for 50 to 60 minutes or until a skewer comes out clean.
11. Remove from tin and allow to cool for 30 minutes.
12. Sprinkle with icing sugar.
13. Serve with whatever you fancy - custard, ice cream, fresh cream.
14. Mmm Scrummy!!!
STORAGE:
• This cake will stay fresh in an airtight container for 3 - 4 days.