Cherry Bakewell Sandwich

Cherry Bakewell Sandwich Cake is so traditional it was a must for me to make one for the Platinum Jubilee. I think this flavour is quintessentially British through and through and much lighter than the original tarts it is based on. I hope you all enjoy this homage to Her Majesty long after the celebrations are over as it is super delicious and an easy bake that uses the all in one method so its quick too. Let me know if you like it!

TOP TIPS:
Use all ingredients at room temperature for best results
Use dairy free options for everyone to share

Recipe
Serves 8

Equipment
2 Parchment greased and lined 20cm round sandwich tins
Stand mixer or electric beaters

INGREDIENTS:
200g butter
200g golden caster sugar
100g ground almonds
1 tsp baking powder
1/2 tsp almond extract
4 eggs
pinch of salt
1/2 – 3/4 jar morello cherry jam

Icing
200g icing sugar sieved (add more or less if required)
1 -2 tbsp water, lemon juice or milk
toasted almond slivers or flakes

METHOD:
Preheat the oven to 160 Fan.
Beat all the cake ingredients till thoroughly blended and smooth. divide into the two prepared tins and bake for approx 25 – 30 mins till golden and they spring back when touched. Cool for a few minutes in the tins and then turn out onto a wire rack. Peel back the parchment paper and when completely cool place one sponge on a serving plate and spread with jam. Keep the best smooth top or bottom for the top cake for the icing. Add some of the lemon juice or liquid to the icing sugar until you have a thick smooth icing. I sometimes spread a thin layer of the jam onto also before icing but its up to you. Spread the icing evenly over the top and allow to drizzle down the sides. Scatter generously with the toasted almonds and leave to set before serving.

Eat and enjoy!

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