Cherry Bakewell Cake

This is my 'Cherry Bakewell Cake' recipe, which is effectively a Victoria Sponge Cake crossed with a Bakewell Tart. I love anything with the combination of cherries and almonds. Bakewell Tart is one of my favourite puddings. I know the flavours are not everybody's cup of tea, but if you like them like me, give this a whirl!

Like most of my recipes, this cake doesn't take much effort. The filling is jam and the decoration is a drizzle of icing - which is by no means tricky. I think the most effort, is roasting the almonds. As they are so easy to burn! Set a timer.

But the end result is great. It is a very classic looking cake, it looks straight out of a WI coffee morning and really is delicious.

Recipe:

3 medium free range eggs
6 oz self raising flour
6 oz caster sugar
6 oz softened butter or stork margarine
50g ground almonds
raspberry jam 

To decorate 
glace cherries chopped
flaked almonds approx 40g (roasted - careful not to burn - they need about 3 mins in the oven)
icing sugar mixed with water to drizzle.

Method:

Pre heat your oven to 160c Fan
Line two sandwich tins with greaseproof baking paper

Weigh the butter and sugar into a bowl and cream together with a spoon.
Beat the eggs into a small jug and add slowly to the mix.
Slowly sieve the flour into the mixture, followed by the ground almonds. Mix gently. 
Divide the cake mixture evenly into the two cake tins and bake for approx 22 mins until nicely risen and golden brown.

When cool, sandwich together with a generous helping of raspberry jam. Use the best quality you can find as it really makes a difference. If you are lucky enough to have been given a jar of homemade jam by a kind relative, this is the perfect recipe for it.

Scatter the flaked almonds on a baking sheet and roast in a preheated oven for 3-5 mins until browned. Set aside to cool

Mix approx 5 dessert spoons of icing sugar in a bowl with 1 dessert spoon of water to make a water icing. Adding more icing sugar to thicken up if necessary.

Drizzle generously over the cake and sprinkle with chopped cherries and roasted almonds.