Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Cherry Bakewell Cake

Cherry Bakewell Cake


For the cake:
200g butter, well softened, plus extra for greasing
200g golden caster sugar
100g ground almond
100g self-raising flour
1sp baking powder
half a tsp of almond essence
4 large eggs

For the filling and top:
170g of cherry jam (which you can purchase in our Farm Shop)
175g icing sugar
5-6 tsp water
1tbsp ready-toasted flaked almonds


Prep Time: 15mins – Cook Time: 30 mins
– Ready: 45 mins (serves 8)

  1. Heat oven to 180°c/160°c fan/gas 4.
  2. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
  3. Beat together all of the cake ingredients, adding a pinch of salt until smooth.
  4. Spoon the mixture into the tins and level the tops.
  5. Bake for 30 minutes or until golden brown. Don’t open the oven before 25 mins cooking time has passed.
  6. Cool the sponges for a couple of minutes and then tip out onto a wire rack to cool completely.
  7. Whilst the sponges are cooling, sieve the icing sugar into a large bowl and add the water. Stir until smooth and thick.
  8. Spread the jam on one sponge and then sandwich together. Top tip: it’s a good idea to put the cake on a serving plate beforehand!
  9. Spread the icing sugar evenly over the top of the cake allowing it to drip over the sides.
  10. Scatter the almonds on top and leave to set for a minutes before cutting. Simply delicious!

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Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490