CHERRY BAKEWELL CAKE
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
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 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. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
- 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.
Nutrition Facts : Calories 600 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.83 milligram of sodium
MARY'S CHERRY CAKE
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
- Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
- For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
RASPBERRY BAKEWELL CAKE
This simple almondy cake is a great way of using up pick-your-own raspberries
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.
- Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Nutrition Facts : Calories 411 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
MARY BERRY(-ISH) CHERRY BAKEWELL TART
This recipe is adapted from one that appeared on The Great British Baking Show, called "Mary's Bakewell Tart". I changed a few things. I used Tart Cherry Jam, rather than making my own raspberry jam. I also topped the tart with sliced almonds and confectioners' sugar, rather than a confectioners' sugar icing, and added a couple pinches of salt. The jam I used was This one. The original recipe was written with weights of ingredients, in grams, rather than Imperial measurements. I calculated measurements from the weighted ingredients I used. So I recommend using the weights, as noted, if you have a scale. Special equipment needed: a 9" Tart pan or 9" Springform pan, either with removeable bottom. It is worth mentioning that, like many baked goods, the flavor of this tart improves over time. If you can make it a day in advance, I highly recommend it. I like to keep the tart in the refrigerator because it makes the slices much easier and prettier.
Provided by adapted from Mary Berry
Categories Desserts
Time 1h10m
Number Of Ingredients 15
Steps:
- In the bowl of a food processor (you could also do this by hand using a pastry cutter or your fingers), pulse together the Butter and Flour, until the largest chunks of butter are the size of large breadcrumbs or peas. Add the salt and confectioners' sugar, and egg, pulse again. Slowly add the ice water while pulsing until the ingredients just begin to form a soft dough.
- On a floured work surface, pour out the dough and roll into a 12″ circle. Transfer the circle to your 9" tart pan or springform, allowing the dough to cover the sides of the pan about 1-2 inches. Refrigerate for 30 minutes.
- Preheat oven to 390F. Line the bottom and sides of the tart shell with parchment paper (or foil would work) and cover with pie weights or dried beans (see Notes). Bake 15 minutes, remove weights or beans, then the parchment. Return to oven for 5 minutes until crust appears dry. Cool on a rack for several minutes while preparing filling.
- Spread the jam across the slightly cooled crust.
- Using a hand mixer or stand mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes. Add the almond flour, egg, salt and almond extract and mix until incorporated. The mixture should be quite thick, sort of like thick oatmeal. Spoon on top of the jam in the shell and smooth with an offset knife.
- Sprinkle the flattened top of the filling with the sliced almonds.
- Reduce oven heat to 355F. Bake 25-35 minutes until top is golden and a toothpick or skewer inserted into the center of the tart comes out clean. Let the tart cool in the pan until completely cool.
- When ready to serve, sift confectioners sugar over tart.
CHERRY BAKEWELL CAKE
One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself!
Provided by Sarah_Jayne
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees 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.
- 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.
- Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
- 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.
Nutrition Facts : Calories 577.5, Fat 29.5, SaturatedFat 14.1, Cholesterol 159.2, Sodium 389.5, Carbohydrate 73.7, Fiber 2.1, Sugar 57.6, Protein 7.5
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