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A two-layer bakewell cake with almond sponges, cherry jam, almond buttercream frosting and more!


If you have never experienced something ‘bakewell’ flavoured, then you are missing out. Bakewell anything is just so tasty, and I am completely in love with it. My Bakewell Blondies are one of my favourite recipes on my blog, and you all seem to adore them too. 

I have some older bakewell recipes on my blog, such as my Bakewell Cupcakes, and my Bakewell Cheesecake, but it’s been a while since I posted something like this. The most similar thing, if you wanted something stuffed with fruit is my Berry Bakewell Cake!

Bakewell is typically almond, with cherry – or raspberry/strawberry etc depending on what you fancy. For this cake, I decided to make a two layer cake (Sorry three layer lovers) as it was for my friends birthday, and they didn’t want a massive cake. 

Ground almonds

I used a standard Victoria sponge style recipe, but with the addition of ground almonds. I tried substituting some of the flour for ground almonds, completely substituting and so on – but just the addition worked far better in my opinion. So much almond goodness. 

The cake mix looks different obviously because of the ground almonds, but it’s still lovely and thick and perfect. It bakes slightly more solid than a Victoria sponge, but you will forgive that because of the delicious texture that is created after the almonds. 

Almond extract

Because of the almond flavour being there, but in my opinion, not quite strong enough – I used almond extract in the buttercream frosting. This is completely optional, but I just loved it. Marrying that with the cherry jam or converse in the middle, it creates the best flavour ever. 


You can use any flavour of jam you want if you prefer like I’ve said – my usual alternative is raspberry, but that’s up to you. You could entirely leave out the jam if you just wanted an almond cake too! I love recipes that are adaptable, to whatever my readers prefer. 

Three layer version

If for example you did want to make this into a three layer cake, I would use 350g butter/sugar/flour/almonds and 7 medium eggs. Bake this into three 8″/20cm tins for about 30-35 minutes! Then you can use 1.5x the jam and buttercream! 


I love to decorate my cakes ever so slightly as I just love the look of it, and it only seemed right to have some glacé cherries. You can, obviously, use real cherries – but I was trying to stick to the bakewell theme a bit with the glacé cherries. 

Some toasted flaked almonds give a little texture and act like sprinkles, and a drizzle more of your jam or converse to finish off the cake. It’s easy, it’s simple, but it’s a delicious way to get a bakewell cake for all the bakewell fans in your life. 

So! I hope you love this recipe as much as I do (this is becoming my most commonly used phrase, sorry…!) but honestly – I hope you do!! Any questions, let me know in the comments! x

Bakewell Cake!

A two-layer bakewell cake with almond sponges, cherry jam, almond buttercream frosting and more! 
Print Pin Rate
Category: Cake
Type: Cakes
Keyword: Almond, Bakewell
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Servings: 12 Slices
Author: Jane's Patisserie



  • 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)



  • Preheat your oven to 180C/160C Fan/Gas Mark 4 - grease and line two 8”/20cm cake tins with parchment paper.
  • Beat the butter and sugar together until light and fluffy.
  • Add in the flour, ground almonds, vanilla extract, almond extract and eggs and beat again until combined.
  • Split the mixture evenly between the two tins, and bake.
  • Bake the cakes for about 30-35+ minutes.
  • Let the cakes cool in the tin for about 10 minutes, and then let them cool fully on a wire rack. 


  • Beat the butter on it’s own for about 5 minutes to make it nice and smooth.
  • Add in the icing sugar a half at a time, beating in fully both times.
  • Add in the almond extract and beat again until smooth.


  • Spread half of the buttercream to the top of the first sponge, and add on the jam. 
  • Add on the second sponge, and spread the rest of the buttercream on top.
  • Sprinkle over some flaked almonds, add on an extra drizzle of jam if you fancy, and some glacé cherries.


  • You can leave the ground almonds out of the sponge mix you prefer. The baking time will decrease by a few minutes. 
  • You can use any flavour jam you like, such as cherry, raspberry or strawberry.
  • This cake will last for 3+ days, at room temperature. 


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Mandy Barker on May 6, 2024 at 7:45 am

    Hi Jane, I’ve made this cake several times and it’s delicious but now plan to make it as 3 x 6”tier cakes for my daughter’s wedding top tier. I’ll make the exact measurements in your recipe but split it into 3 but could you tell me how long a 6” cake would take to cook? Thanks

  2. Jo on September 8, 2023 at 10:16 pm

    Could I do this as a 400g traybake?

  3. Louise on August 18, 2023 at 10:55 am

    I can’t wait to try making this cake but I wondered how I should toast the flaked almonds? Sorry if it’s a silly question I’m still learning but absolutely love your recipes Jane. I have made lots of your recipes and every single one has been a huge success! The hardest part is deciding which delicious one to choose to make next!

    • Jane's Patisserie on August 22, 2023 at 1:40 pm

      You can use a dry frying pan, on a medium heat – they’ll need stirring about but eventually they’ll toast so keep an eye on them!

  4. Kaz on June 22, 2023 at 1:54 pm

    Is it ok to use stork margarine for the sponge instead of butter does it make much difference Thanks looks delicious was going to make it for a birthday

    • Jane's Patisserie on June 23, 2023 at 10:01 am

      Hiya! Yes, you can use a baking spread in the sponge mix x

  5. Hooriya on April 4, 2023 at 12:31 pm

    Hi Jane!
    Just newly stumbled across your blog and loving everything about it
    Just was wondering how would I tweak the recipe when baking in a round 20x20x6.3xm tin? Just starting off with baking so got limited supplies 😉
    Many thanks.

  6. Claire on March 31, 2023 at 11:48 am

    How would I adjust the recipe for 2×9” tins? Thank you

  7. michelle on February 2, 2023 at 11:04 am

    I haven’t done this yet – hence no stars – but not had any problems with ANY of your recipes. 😀

    I would like to make this a 6 inch cake, how much would I change the recipe please and cooking time?

  8. Natalie Chalmers on November 29, 2022 at 5:23 pm

    5 stars
    I loved making this cake – it was super easy, very quick, and the result was excellent! I only had large eggs, so used one less because you’re also in the UK as far as I can tell (apparently eggs in other countries are really different size-wise so that swap might not work everywhere?). The batter was a lot thicker than I was expecting and I wondered if that was too little egg, but they rose OK and cooled with level tops and had a fantastic taste and texture. I used morello cherry conserve for the tartness to balance the sweetness of the cake, and whipped double cream with vanilla extract and used that to fill and decorate the cake, and finished by topping it off with maraschino cherries. One thing I’d love, is to see more process photos instead of so many photos of the finished cake, so I could’ve checked my batter consistency against yours. Mine cooked to perfection in 30 minutes; I did use an oven thermometer to make sure it was 160C fan because my oven runs a bit hot and I’d read the other comments and didn’t want to give my son a dry birthday cake. I’d make this again for sure!

  9. Anne on November 8, 2022 at 10:21 am

    Hi Jane , is it best to freeze the sponges then decorate on the day or is it ok to freeze the whole cake already decorated ? Thanks

    • Jane's Patisserie on November 15, 2022 at 2:31 pm

      Hiya! You can do either – I do often decorate from frozen as I find it easier though! Hope this helps! x

  10. Charlotte on November 3, 2022 at 10:27 am

    Hi Jane, you’ve put all my favourite flavours in a cake!
    Could I use Swiss meringue buttercream in this cake? Would i just add the essence to the buttercream? As its not as sweet do you think it would be OK?

    • Jane's Patisserie on November 11, 2022 at 10:36 am

      Hiya! Yes, that should be fine! Hope this helps! x

  11. Sienna on August 23, 2022 at 4:17 pm

    Hi Jane, I’m going to make this cake for my nans birthday in a couple of days. I was just wondering what size tins you suggest to use, whenever I make a cake the sponges are never tall enough ! Thanks

    • Jane's Patisserie on August 25, 2022 at 8:32 am

      Hiya! As per the recipe, I use 8″ (20cm) tins! Hope this helps! x

  12. Leyla on June 18, 2022 at 5:04 pm

    5 stars
    I have been dying to make this one for a while now, but for some reason the edges fell apart for me?
    I followed the recipe to the dot…really confused – never happened to me before! I think the cake was so soft that the edges just fell apart (maybe still too warm?!) Planning to sit it back together with some buttercream 😁 as long as it tastes good then who cares!

  13. eeElizabethGlass on May 7, 2022 at 12:37 pm

    making this foe a birthday cake tomorrow and would like to know how tall this end up so i know if it will fit in the cake box i have, thanks liz

    • Jane's Patisserie on May 17, 2022 at 1:23 pm

      Hiya! This cake should fit into a standard cake box. How did it go in the end? x

  14. Chloe on April 17, 2022 at 8:02 pm

    Hello, Would you be able to provide the measurements and bake time if you were to make this a 10 inch cake please?

  15. Reshma on April 12, 2022 at 1:16 pm

    Hi Jane,

    How can I make this cake eggless?
    Do I use the vegan victoria sponge recipe and add the same amount of ground almonds as the self raising flour?
    So 450g self raising flour and 450g of ground almonds?

    • Jane's Patisserie on April 14, 2022 at 11:13 am

      I personally have not tried this, but its definitely worth a go! Let me know the outcome! x

  16. Louisa Dane on February 15, 2022 at 3:55 pm

    Hello I am looking to do this cake for my m but would love to do a 4” and 3 layers what would you say the measurements of ingredients would be please x

  17. Yasmin on February 9, 2022 at 12:35 pm

    5 stars
    Jane, do you think I can replace the ground almonds with pistachios to make it into a pistachio sponge? Thank you ^_^

    • Jane's Patisserie on February 15, 2022 at 3:05 pm

      Hiya! I personally have not tried this, but its definitely worth a go! Let me know! x

  18. Lyn on January 18, 2022 at 8:18 am

    Hi Jane can this be baked in a loaf tin?

    • Jane's Patisserie on January 20, 2022 at 8:46 am

      Hiya! I have not personally tried this – however its worth a go! Keep an eye on the baking time and be sure to only fill your tin 2/3 for the best bake! Hope this helps, let me know how it goes! x

    • Amanda Evans on February 24, 2022 at 9:22 pm

      Hi Jane,

      If I wanted to make this into a chocolate Bakewell cake do I just add 70g cocoa or do I need to sub out any flour/add eggs? Thanks so much, I love so many of your recipes!!

    • Jane's Patisserie on February 28, 2022 at 4:27 pm

      Hiya! Sub out your flour for about 50g cocoa powder. Hope this helps, enjoy! x

  19. Claire on October 8, 2021 at 11:05 am

    4 stars
    Another great recipe Jane! I’ve made one of your cakes for everyone’s birthday these last couple of years and I’ve just finished this one for my 11yo birthday, he’s very happy! I found the sponge mix not as wet as normal cake mix but put that down to the ground almonds 🙂 can’t wait to have a slice with the birthday boy when he gets home from school!

  20. Juliet on October 1, 2021 at 2:08 pm

    5 stars
    I made this cake for my husbands birthday as we both love anything almond flavour and it was delicious, but I am having a problem with my oven, I have invested in a thermometer and always find I need to put it up by one gas mark. I put the Cokes in as quickly as possible but found the temperature had then dropped by over 10 degrees, I turned it up after a while and it eventually got back up to 180. Could it be because I’d used baking bands which I’ve never used before? It is an old oven and I will be getting a new one next year but and frustrated as the temperature seems to fluctuate so much with all my bakes. p.s. have recently discovered your blog and book and I am totally addicted, love it! x

  21. Emily on August 11, 2021 at 9:57 pm

    Hi Jane!
    Was wondering if I wanted to use less ground almonds would I need to compensate with more flour? Or would I need to amend the recipe at all?
    Thanks so much

  22. Carolyn Ross-Jones on August 5, 2021 at 5:12 pm

    5 stars
    Absolutely amazing cake. Delicious will definitely make it again.

  23. Molly on August 2, 2021 at 3:46 pm

    Hi Jane. I’m so excited to make this cake as it looks delicious! Sorry for this really silly question but in terms of cake tins, am I best to use sandwich tins or springform tins? Or are either fine? Thanks, Molly.

    • Jane's Patisserie on August 3, 2021 at 10:23 am

      Sandwich tins are usually quite shallow, so I’d suggest the springform ones!

    • Molly on August 8, 2021 at 12:33 pm

      Thanks for your reply – the springform tins worked well so thanks for your help. The cake went down a treat! This is the third recipe I’ve made of yours (two of which I’ve made twice) and they always turn out wonderfully and go down a storm. Thank you for sharing your lovely recipes!

  24. Holly on July 14, 2021 at 11:36 am

    5 stars
    Hi Jane! This looks so yummy, I’d love to make it into a 3 tier drip cake , what would I have to change the measurements to?xx

    • Jane's Patisserie on July 21, 2021 at 8:40 pm

      For the sponge you’d need to use another half so 1.5x, and probably double the buttercream!

  25. Katie on July 3, 2021 at 5:45 pm

    Hi, can you tell me what I would need to do to bake this In a 10 inch cake tin please?
    Thanks! X

    • Jane's Patisserie on July 7, 2021 at 9:50 am

      You would need to add on another 2/3 of the recipe – the baking times will also change! x

  26. Berie on June 4, 2021 at 7:50 pm

    5 stars
    Made this for the first time today – cooked at 160’C fan oven, needed 35 mins. It was delicious and a big hit with my hubby and son! Will definitely be making it again 🙂 thanks so much for this well-crafted recipe!
    Notes for other bakers – I only used 100g of butter in the icing, which worked fine on a cake this size!

  27. Lynsey on May 7, 2021 at 8:45 pm

    Hi Jane, I am making this for my mum tomorrow I just wondered what piping nozzle you used as I would love it to look like the picture as it looks really professional.

    Many thanks

    • Jane's Patisserie on May 8, 2021 at 2:55 pm

      Hey, any round nozzle will work!xx

  28. Laura on April 19, 2021 at 6:18 pm

    4 stars
    Made this cake for my husband’s birthday at his request, and the flavour is amazing (I love bakewell products!) but I found the sponges to be slightly dry, despite taking them out of the oven at 30mins so they definitely weren’t overbaked, and eating on the day of baking. Is there anything you can recommend or suggest to help me tweak my result for next time – maybe 5 large eggs instead, or a splash of milk? Thanks!

    • Jane's Patisserie on April 26, 2021 at 3:14 pm

      Hey, it could be that your oven was too hot rather than the timings, xx

    • Susie Wilson on May 28, 2022 at 7:15 pm

      I want to try this recipe but I think I’ll add an extra egg AND a splash of milk, to compensate for the extra dry ingredient (ground almonds).

  29. Nardia Charles on April 11, 2021 at 2:49 pm

    5 stars
    I made this today and it was absolutely delicious! I topped the sponges with almond flavoured simple syrup to add to the flavour even more and it worked so well! Kept the sponges moist and yummy! I couldn’t get my jam to drizzle over the cake though, even after mixing it, any tips for that? Thanks! Xx

    • Sarah Sells on September 10, 2021 at 11:36 am

      Maybe melt the jam slightly in the microwave? X

  30. Marie on April 10, 2021 at 2:47 pm

    5 stars
    I made this cake for my daughter’s birthday recently and wow it went down a storm! Really easy to follow and trust me I’m no baker, usually open the packet and add eggs type but I thought I’d give it a go and it turned out fantastic. It’s inspired me to try my hand at something else 😊 x

  31. Amanda Farr on April 9, 2021 at 5:39 pm

    Hi Jane – I love the look of this cake! I’ve been asked to make a Bakewell cake for my family for next weekend but here’s the rub…it has to be vegan. Do you have a recipe for a vegan version please?
    Would appreciate your help. Thank you.

  32. Charlotte on March 24, 2021 at 1:31 pm

    5 stars
    I made this and it went down an absolute storm!
    Is it possible to make this gluten free by just substituting the flour?

  33. Charlotte on March 2, 2021 at 3:23 pm

    How long should i bake for if using this recipe for cupcakes?

    • Jane's Patisserie on March 3, 2021 at 9:10 pm

      Most cupcakes take about 20-22 minutes! x

  34. Laura Burnett on February 21, 2021 at 9:49 am

    5 stars
    Made this for my sisters birthday cake. She loved it. She said it was like a Bakewell intensified! Even my husband enjoyed it and he doesn’t really like the traditional Bakewells. Brilliant recipe!

  35. Stephanie Challinor on February 6, 2021 at 7:47 pm

    5 stars
    This recipie is amazing. It was very easy to make and tasted amazing. Had very good comments from everyone who ate it. Would recommend this recipe and I will be making it again.

  36. Jennifer on January 30, 2021 at 9:34 pm

    5 stars
    Just tried this cake today. It’s the first time I have ever baked a cake I’m embarrased to say as was never taught when was a child but now I have one of my own I want to start learning her how to bake at a young age. I felt a bit intimidated by it at first as the photos look so good and wasn’t sure if I could do it but the recipe was so easy to follow. Only had one 8 inch cake tin so had to make it twice and so will invest in another cake tin as it Is now extremely tall( not that I am complaining as it’s more cake!!!). We had so much fun learning how to bake together and will most definitely be picking a recipe every weekend From here to learn together . Thankyou so much for making this blog and for all the recipes. My 6 year old daughter has already picked out a load she want to try and has spent the whole day watching your videos

  37. Emma on January 25, 2021 at 9:30 pm

    Hi Jane, how can I make this into muffins or cupcakes please? My nan loves cakes with ground almonds but the cake would be too big x

    • Jane's Patisserie on January 27, 2021 at 8:10 pm

      You could use half and it should work for 12 cupcakes!! x

  38. Kelly on January 13, 2021 at 6:29 pm

    5 stars
    Hi Jane! This is the first recipe I’ve made of yours – I’m a new baker and was quite nervous but your instructions made it so easy to follow! I made it for my nans birthday and she absolutely loved it!

  39. Amanda Turner on January 9, 2021 at 9:05 pm

    5 stars
    Ooh lovely! I adapted it a little, but adding slight less almonds. 110gs in actual fact that I ground myself. Considering Everyone turned their noses up when I said what I was making, they all wanted a bit and said yum when they finished. 5* all round

  40. Diane Francis on December 7, 2020 at 8:25 pm

    5 stars
    I have baked many of these recipes, including the bakewell cake. They are so easy to follow & I have had some amazing results. Love the site & have recommended it to lots of people. I’ve made occasion cakes as well as trying something different most weeks!!

  41. Claire Davies on December 7, 2020 at 8:17 pm

    5 stars
    Fab cake. It’s absolutely delicious 🤤

  42. Kiran on November 27, 2020 at 2:54 pm

    Hi, how can I make this vegan? My family don’t eat eggs but I’m not sure of how to create this cake using your vegan recipe. Thanks

    • Jane's Patisserie on November 28, 2020 at 11:19 am

      I am not 100% sure – you could try following my vegan Victoria sponge recipe and adding the ground almonds into that, but I haven’t tested it!

  43. Bex on November 20, 2020 at 11:59 am

    Hi would it be possible to put cherries in the cake mixture ?

    • Jane's Patisserie on November 20, 2020 at 1:40 pm

      I don’t see why not! They may sink slightly, but should still be tasty!

  44. Maryam on November 5, 2020 at 9:45 am

    Hi Jane!

    I’m planning on baking this cake this weekend and making the ground almonds myself. Should I skin them before grinding them ?

    Thank you

    • Jane's Patisserie on November 5, 2020 at 3:33 pm

      I would say yes, but I have never done that myself before!

  45. Joanna Howell on November 3, 2020 at 10:29 am

    5 stars
    Which piping nozzle have you used as it doesn’t look like your normal 2D star – is it just a plain one?

    • Jane's Patisserie on November 3, 2020 at 2:28 pm

      It’s just a round tip – I often use it! x

  46. Jane Hall on October 13, 2020 at 12:30 pm

    5 stars
    Hi, would love to make this in a 6x3inch deep tin, what would the measurements be for this please x

    • Jane's Patisserie on October 15, 2020 at 10:13 am

      I would use the recipe as it is, as this only makes two layers (and a 6″ recipe I usually say yes 2/3)

  47. Gillian Jagger on October 6, 2020 at 4:25 pm

    5 stars
    Hi Jane, this cake is amazing. I would like to make mini Bakewell cakes for an afternoon tea. Could I follow the measurements for your mini Victoria sponges? and add the same measurement for the ground almond ? Thank you

    • Jane's Patisserie on October 7, 2020 at 2:23 pm

      Hey! Yes I would do exactly that! X

  48. Sarah on October 5, 2020 at 9:22 am

    Hi Jane, I’m really looking forward to making this for my husbands birthday at the weekend! Just wondering where you get your cherry jam from? I can only find black cherry in Tesco, would that be good or should I look elsewhere for red cherry? Thanks, Sarah x

    • Jane's Patisserie on October 5, 2020 at 12:12 pm

      Black cherry jam would work well! Some brands sell cherry conserve which would also work! X

  49. Caz on September 23, 2020 at 3:41 pm

    5 stars
    As soon as I saw this on your Instagram I knew I just had to make this for my Mum’s birthday this weekend – looks amazing! I am going to do the 3 layer version, but I was just wondering if you think doing this with buttercream all over and a chocolate drip would work? Or would the flavour be a bit much? Thanks so much!!

    • Jane's Patisserie on September 24, 2020 at 9:12 am

      Yeah I think that would work well!! Xx

  50. Lorraine on September 20, 2020 at 4:23 pm

    5 stars
    Did you use a deep tin as I had to trim my cake quite a bit

    • Jane's Patisserie on September 20, 2020 at 4:39 pm

      All of my tins are 2.5″ or deeper – any shallower for me is considered a sandwich tin which wouldn’t work x

  51. Monica on September 19, 2020 at 8:28 pm

    5 stars
    I made this yesterday and the smell while baking was unbelievable, made me drool 🤤 my partner and parents have nearly finished it. Its absolutely gorgeous. Thank you for another hit bake x

  52. Katie on September 14, 2020 at 9:33 am

    Is there any way of adapting this into a loaf cake tin?

    • Jane's Patisserie on September 14, 2020 at 10:02 am

      I would reduce the recipe by 50g for the main ingredients, so 50g less butter/sugar/flour/almonds and one less egg, and it should nicely fit a 2lb loaf tin!

    • Caroline Burnish on October 24, 2020 at 5:07 pm

      This sounds delicious and I’m going to make it for my parents Birthdsy next week. What piping nozzle have you used for the buttercream?
      Thank you x

    • Jane's Patisserie on October 24, 2020 at 8:10 pm

      A 2d closed star!!

  53. Pauline on September 7, 2020 at 11:01 am

    Hi, I’d love to make a smaller version of this cake using 6” cake tins. What quantities of ingredients would I need for this? Thanks in advance 😊

    • Jane's Patisserie on September 7, 2020 at 2:23 pm

      Usually it’s about 2/3 of a recipe for a 6″ tin x

  54. Marianne on September 5, 2020 at 1:43 pm

    Hi Jane

    Can you freeze this cake? Looking forward to trying it after seeing one of my friends bake it! But it would be way too much for me and my bf!



  55. Simon on September 5, 2020 at 9:55 am

    5 stars
    Just spent the morning making this for a birthday cake and the smell was so good as it was baking that I doubt it will last long enough to hand over!

  56. Holly on September 1, 2020 at 6:40 pm

    5 stars
    Hi Jane, I made this cake for my dad’s birthday last week and he loved it! I was just wondering, which cake tins do you use? I’ve been thinking of getting some new ones and I thought you’d be the best person to ask. Thanks 😊

    • Jane's Patisserie on September 1, 2020 at 9:23 pm

      I’m writing a blog post about that – its taken time where so many cake tins sold out throughout lockdown!! And I’m so glad he loved it! x

  57. Carole Jones on August 31, 2020 at 4:56 pm

    Hi Jane, I recently started baking your cakes and recipes and have to say how fabulous they are the whole family love me following your new recipes. I haven’t tried the Bakewell cake yet but will do so over the next few days.
    Can I be very cheeky and ask have you ever made or tried a Courgette and Lime cake and do you have a recipe for one? Thank you so much in anticipation of you helping me.

    • Jane's Patisserie on August 31, 2020 at 7:45 pm

      Hey! Ahh thank you so much! I haven’t yet, but it’s on my list to do!! X

    • Rachel on September 20, 2020 at 5:17 pm

      There is a nigella recipe that is very good (although Jane is usually m go to for everything!)

  58. Ryan on August 31, 2020 at 2:34 pm

    5 stars
    Probably a silly question but how does the cake not squash the piped gems around the edge?

    I’ve only ever done single layers and not much of a decorator

    • Jane's Patisserie on August 31, 2020 at 3:13 pm

      If buttercream is made correctly, it won’t squash!

  59. Laura on August 30, 2020 at 6:10 pm

    5 stars
    Just made this, absolutely delicious and amazing recipe as always, thank you! x

    • Jane's Patisserie on August 31, 2020 at 9:43 am

      Ahh yay! So glad you liked the recipe!

  60. Kay on August 30, 2020 at 3:23 pm

    I plan on making this for my book group soon. x

  61. Alison on August 30, 2020 at 10:51 am

    Oh wow this looks delicious! Will definitely be making this 😁 another fab recipe Jane 😊

    • Jane's Patisserie on August 30, 2020 at 10:53 am

      Ahh thank you so much – I hope you love it!!

  62. Sarah on August 29, 2020 at 10:07 pm

    5 stars
    Love cherry bake, this was very yummy definitely will make again n again

    • Courtney on December 24, 2021 at 12:51 pm

      To make this gluten free is it just a straight swap of flour?

    • Jane's Patisserie on December 30, 2021 at 1:07 pm

      I haven’t tried this personally, but it is definitely worth a go! Let me know the outcome! x

  63. Sophie on August 29, 2020 at 2:31 pm

    Hi Jane, forgive me for asking a silly question but how do you drizzle jam???

    • Jane's Patisserie on August 29, 2020 at 2:51 pm

      I literally just use a spoon! If it’s thick, just mix it in a bowl a little bit and then just drizzle with a spoon!

  64. Wendy on August 29, 2020 at 10:24 am

    OK, I love bakewell anything, but I don’t have cherry jam, I do have frozen cherries and maraschino, is there any way I could use those instead?

    • Jane's Patisserie on August 29, 2020 at 10:56 am

      You could make a cherry coulis type thing – but you can use any flavour jam or conserve x

    • Wendy on August 29, 2020 at 4:22 pm

      5 stars
      Okay I cheated, used a can of cherry pie filling, I drained a lot of the goo off, but oh blimey, the result is absolutely sublime, I’ve never had a fail from you yet Janet girl, so thank you xx

  65. Holly on August 29, 2020 at 9:49 am

    Wow this recipe looks so yummy! Can’t wait to make, can you use stork in the sponge instead of unsalted butter?

    • Jane's Patisserie on August 29, 2020 at 9:55 am

      Yes for the sponge, just not the buttercream! X

  66. Claire Ingram on August 29, 2020 at 8:53 am

    5 stars
    5 star for presentation but not made it yet! Which piping tip is this please? I’m working on my piping skills currently.

    • Jane's Patisserie on August 29, 2020 at 9:56 am

      Thank you! Just a round piping tip – if you have disposable bags you can also just cut the end off and not use a tip! x

  67. Colleen on August 29, 2020 at 8:08 am

    5 stars
    Jane, this bakewell cake looks amazing. Cherry bakewell tarts are my favourite sweet treat so I will definitely be making this cake. Thank you for creating this recipe.

    • Za on June 8, 2022 at 8:01 am

      Hi Jane, I wondered if the amount of ground almonds cab be reduced and if so, how much would you reduce them by for the recipe to still work?

      Thank you

    • Jane's Patisserie on June 10, 2022 at 12:05 pm

      Hiya! They should be able to be reduced, but was only tested with the amount in the recipe! Definitely worth a go – let me know the outcome! x

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