Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cherry Bakewell Cake June 13, 2017

If you know someone who likes Bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam. I made this for a neighbour who recently helped me out.

 

Ingredients

 

200g butter, softened

200g sugar

100g ground almond

100g self raising flour

1 tsp baking powder

1/2 tsp almond extract

4 lrg eggs

 

For the filling & topping

 

1/2 a 340g jar of cherry conserve

175g icing sugar

2-3 Tbsp lemon juice or water

2 Tbsp ready toasted flaked almonds

 

Method

 

Heat oven to 180C/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

 

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Mini Cherry Bakewell Tarts March 15, 2013

Mini Bakewell 1

At only 2″ across these are so cute!

 

Ok first off…I bought ready to use sweet pastry, because no matter how I try I’m no good at making pastry. But if you are able to make your own just go ahead, good for you! To give you something to go by, I used 300g of ready to use pastry.

 

Ingredients for the sponge

 

40g self raising flour

10g ground almonds

50g caster sugar

50g butter, at room temperature

1 egg, at room temperature

raspberry jam

 

For decorating

 

5 Tbsp icing sugar, sifted

1 – 2 Tbsp water

3 glace cherries, cut each one into four

 

Method

 

Use a 2″ plain pastry cutter and cut 12 circles from your pastry.

Put the circles into a mini muffin pan, moulding them to the cup shape.

For the sponge, put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.

Put a little less than half a teaspoon of jam in each pastry shell, then put 1 heaped teaspoon of the sponge mixture on top.

Put in the oven preheated to 180 C / gas 4 until the sponge is golden brown and springy, about 15-20 minutes.

Leave in the pan for 10 minutes then transfer to a wire rack to cool completly.

Mix the icing sugar with enough water to make a spreadable icing.

Spread evenly to cover the top of each tart, topping witha piece of cherry.

 

Tip: if you don’t have ground almonds in your cupboard just use 1 tsp of almond extract and replace the 10g ground almond with 10g of self raising flour.

 

Cherry Bakewell Cupcakes May 12, 2012

Tip: When using glace cherries, make sure they are washed and dried really well, otherwise the syrup they are kept in will leak into your icing, if being used to decorate the cake, or cause the cherries to sink to the bottom of the sponge cake during baking.

Makes 12 – 18

Ingredients

For the Cupcakes

150g butter, very soft

150g sugar

100g self raising flour

3 large eggs, beaten

1/2 tsp baking powder

60g ground almonds

1-2 Tbsp milk

4 Tbsp raspberry jam

For the Icing

250g icing sugar

about 3 Tbsp lemon juice

12 glace cherries

Method

Preheat oven to 190C/375F/gas mark 5.

Beat the butter with a mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.

Spoon the mixture into cup cases, dividing it evenly. Level the mixture in each case using the back of a teaspoon.

Bake for 15 – 20 minutes or until golden brown and firm to touch.

Remove cupcakes from the tin and leave on a wire rack to cool.

To make the icing, sift the icing sugar into a bowl and mix in the lemon juice to make a thick, but spoonable and runny icing. Set aside.

Using an apple sorer or small sharp knife, remove the centre from each cup cake, only cutting two-thirds of the way down. Stir the jam until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam just reaches the top (don’t over fill).

Beat the icing. then spoon it over the top of each cup cake to flood the surface until the icing reaches the sides of the paper case. Be careful that the jam doesn’t become mixed into the icing. Add a cherry to the middle immediately and leave to set.

 

 
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