Recipe For Cherry Bakewell Cake

Recipe For Cherry Bakewell Cake

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Cherry bakewell cake The Great British Bake Off The Great British
Cherry bakewell cake The Great British Bake Off The Great British from thegreatbritishbakeoff.co.uk

Are you looking for a sweet and satisfying treat that will wow your taste buds? Look no further than this recipe for cherry bakewell cake! This delightful dessert takes the classic flavors of a bakewell tart and transforms them into a moist and decadent cake that is sure to become a new favorite in your recipe repertoire.

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup almond flour
  • 1/2 cup whole milk
  • 1/2 cup cherry jam
  • 1/4 cup slivered almonds

Instructions:

  1. Preheat your oven to 350 degrees F. Grease a 9-inch cake pan with cooking spray or butter and flour.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, salt, and almond flour. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is combined.
  4. Pour the batter into the prepared cake pan and smooth out the top with a spatula. Spoon the cherry jam over the top and swirl it into the batter with a knife.
  5. Sprinkle the slivered almonds over the top of the cake and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
  7. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
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Nutritional Information:

One slice of cherry bakewell cake (assuming 10 slices per cake) contains approximately:

  • Calories: 460
  • Protein: 6g
  • Carbohydrates: 57g
  • Fat: 23g
  • Saturated Fat: 12g
  • Cholesterol: 125mg
  • Sodium: 270mg
  • Potassium: 170mg
  • Fiber: 2g
  • Sugar: 35g
  • Vitamin A: 750IU
  • Calcium: 100mg
  • Iron: 2mg

Cooking Time:

This cherry bakewell cake takes approximately 45 minutes to prepare and 45 minutes to bake, for a total cooking time of 1 hour and 30 minutes.

Equipment:

  • 9-inch cake pan
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Knife
  • Wire rack

Serving Suggestions:

This cherry bakewell cake is delicious on its own, but can also be served with a variety of toppings or accompaniments. Some ideas include:

  • Whipped cream or whipped coconut cream
  • Vanilla ice cream
  • Fresh berries
  • Candied almonds
  • Drizzle of chocolate or caramel sauce

Variations:

While this cherry bakewell cake is delicious as-is, there are a few variations you can try to mix things up:

  • Use raspberry or strawberry jam instead of cherry jam
  • Add a teaspoon of almond extract for extra almond flavor
  • Top with a glaze made from powdered sugar, milk, and almond extract
  • Make the cake in a bundt pan for a more elegant presentation

Substitutions:

If you don’t have all of the ingredients on hand, here are a few substitutions you can try:

  • Use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly
  • Substitute coconut sugar or brown sugar for granulated sugar
  • Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of the cake
  • Swap out the cherry jam for your favorite flavor of preserves or jam
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Storage:

This cherry bakewell cake can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.

Tips:

Here are a few tips to ensure that your cherry bakewell cake comes out perfectly:

  • Make sure your butter is softened to room temperature before you begin mixing it with the sugar
  • Be careful not to overmix the batter once you’ve added the dry ingredients, as this can result in a tough cake
  • If you’re having trouble getting the cherry jam to swirl into the batter, you can try warming it up in the microwave for a few seconds to make it more spreadable

Notes:

This recipe for cherry bakewell cake was adapted from a recipe by Sally’s Baking Addiction.

Frequently Asked Questions:

Here are a few common questions and answers about making cherry bakewell cake:

Can I use frozen cherries instead of cherry jam?

While you could use frozen cherries in this recipe, it would require a different method of preparation than using cherry jam. Instead of swirling the cherries into the batter, you would need to thaw and chop the cherries, then fold them into the batter before baking.

Can I make this cake without almond flour?

Yes, you can omit the almond flour if needed, but keep in mind that it does contribute to both the flavor and texture of the cake.

Can I use a different type of nut instead of almonds?

Yes, you can substitute another type of nut such as walnuts or pecans if you prefer.

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This recipe for cherry bakewell cake is a delightful twist on a classic dessert that is sure to impress. With its moist and flavorful almond cake base, swirls of sweet cherry jam, and crunchy slivered almonds on top, this cake is a treat for the senses. Whether you’re serving it for a special occasion or just indulging in a sweet afternoon snack, this cherry bakewell cake is sure to satisfy.

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