Made a cherry bakewell flavoured cake
- 200g baking spread
- 200g golden caster sugar
- 100g ground almond
- 100g self-raising flour
- 1 tsp baking powder
- 1/2 tsp almond extract or essence
- 4 large eggs
- 170g of morello cherry conserve
- 175g icing sugar
- 5-6 tsp lemon juice
- ready-toasted flaked almonds
- Morello Glacé cherries
Mix all the cake ingredients with a pinch of salt in a bowl with an electric whisk until smooth. Split the mix between two lined 20cm round sandwich tins. Bake for about 30 minutes in the oven at 160c fan (180c conventional). Leave to cool in the tin for 5 minutes then carefully transfer the cakes to a cooling rack and leave until cool.
Spread the conserve over one of the cakes and place the second on top. Mix lemon juice and icing sugar and stir until it just starts to firm up. Pour on top of the cake spreading to the edges, allowing it to drip slightly. Before the icing sets add the morello cherries and flaked almonds on top
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