If you already know somebody who likes bakewell tart, then they may simply love this cake – it’s stuffed with almond flavour and sandwiched with cherry jam

• Preparation and cooking time
  • Prep:15 minutes
  • Cook dinner:30 minutes
  • Plus cooling
• Straightforward
• Serves 8

• Freezable (Solely sponges could be frozen)

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Substances

For the cake

• 200g butter, effectively softened, plus additional for greasing
• 200g golden caster sugar
• 100g floor almond
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp almond extract or essence
• 4 massive eggs

For the filling and high

• ½ a 340g jar morello cherry preserve
• 175g icing sugar
• 5-6 tsp water or lemon juice
• 1 tbsp ready-toasted flaked almonds

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Technique

• STEP 1

  Warmth oven to 180C/160C fan/fuel 4 and ensure there’s a shelf prepared within the center. Butter and line the bases of two 20cm spherical sandwich tins with baking paper.

• STEP 2

  Utilizing electrical beaters, beat collectively all of the cake components with a pinch of salt till clean, then spoon into the tins and stage the tops. Bake for 30 minutes or till golden and springy. Don’t open the oven earlier than 25 minutes cooking time has handed.

• STEP 3

  Once they’re prepared, cool the sponges for a number of minutes, then tip out of the tins and funky fully on a wire rack. Ensure the highest of one of many desserts is going through up as you’ll desire a clean floor for the icing in a while.

• STEP 4

  When cool, put one sponge on a serving plate, then unfold with jam. Sandwich the second sponge on high. Sieve the icing sugar into a big bowl. Add the water or lemon juice, then stir till clean and thick. Unfold evenly excessive and let it dribble over the edges. Scatter with the nuts and depart to set for a number of minutes earlier than chopping.