Cherry bakewell tart



Serves 8

For the cake

150g butter, softened
150g caster sugar
150g self-raising flour
150g ground almonds
2 large eggs
1tsp almond extract
3 tablespoons black cherry jam
200g fresh cherries, pitted and halved and soaked in a splash of amaretto
100g flaked almonds

For the icing

100g icing sugar
Juice ½ lemon



  1. Preheat the oven to 180°C/fan 160°C/gas 4. Base line a 23 cm (8½-9½in) spring clip cake tin with baking parchment.
  2. Using a food processor or an electric whisk; beat the butter, sugar, flour, ground almonds, eggs and almond extract together.
  3. Spoon half of the batter into the lined cake tin and smooth it over.
  4. Dot the jam, half a teaspoon at a time all over the batter and scatter with the fresh cherries.
  5. With the remainder of the cake mix, drop some over the fruit to cover it, if it’s a bit messy – don’t worry as the batter will spread as it cooks.
  6. Scatter the flaked almonds over and bake for 45-50 minutes until well-risen and golden brown. Leave to stand for 5 minutes in the tin then remove by running a knife around, unclip and slide the cake onto a wire rack.

For the icing: Sift the icing sugar into a large bowl. Add the lemon juice, and then stir until smooth and thick. Drizzle over the cooked cake and stand for 30 minutes before serving.


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