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Bakewell Cake!
A two-layer bakewell cake with almond sponges, cherry jam, almond buttercream frosting and more!
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Category:
Cake
Type:
Cakes
Keyword:
Almond, Bakewell
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Cooling Time:
2
hours
hours
Total Time:
3
hours
hours
Servings:
12
Slices
Author:
Jane's Patisserie
Ingredients
Cake
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
Filling
200
g
jam
(I used cherry)
Buttercream
150
g
unsalted butter
300
g
icing sugar
1
tsp
almond extract
Decoration
25
g
toasted flaked almonds
Glacé cherries
50-100
g
jam
(I used cherry)
Grams
-
Ounces
Instructions
Cake
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.
Buttercream
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.
Decoration
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.
Notes
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.