Cherry Bakewell Cake: A proper crowd pleaser!
Cupcake Sisters
Cupcake Sisters
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Ingredients

  • / 20 cm cake tins (if you have 7 inch cake tins, see the bottom of the post for alternative ingredient amounts)
  • 225 g soft margarine or very soft butter – dairy-free spread also works nicely
  • 225 g caster sugar
  • 4 large eggs
  • 115 g self
  • raising flour
  • 1 1/2 level tsp baking powder
  • 110 g ground almonds
  • 1/2 tsp almond extract or 1-2 tbsp Amaretto
  • 1/2 jar of Good quality cherry jam (I used Bonne Maman Berries and Cherries, you could also use a nice raspberry jam)
  • 175 g sifted icing sugar
  • / 20 cm cake tins with a disc of greaseproof paper in the bottom.
  • 4. Add the lightly beaten eggs and sift the flour, baking powder and salt into the bowl
  • 7. Bake for about
  • 10. Put the bottom cake on the cake stand and dollop a very generous amount of jam onto it
  • 11. Make the glacé icing, by adding the liquid a few drops at a time to the SIFTED icing sugar, mixing all the time with a fork until it
  • / 115 g soft margarine
  • / 115 g caster sugar
  • 3 / 2 large eggs
  • / 60 g self raising flour
  • / 55 g ground almonds
  • 1 level tsp baking powder
  • 1/3 jar of Good quality cherry jam (I used Bonne Maman Berries and Cherries, you could also use a nice raspberry jam)
  • / 80 g sifted icing sugar

Instructions

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