Iced Cherry Bakewell Recipe

by Angela
6 Pieces
50 min

For me, a cake isn't a cake unless it has icing on it! So we made a variation of the classic Bakewell tart covered in loads of delicious icing and finished with glace cherries to add that perfect bitter but sweetness to the cake. The classic Bakewell recipe is named for a British town and involves almonds and lots of glace cherries. Ours also adds fondant icing to make it a little sweeter. Plus we swapped the plum jam for our favourite – strawberry. Check out the full recipe and what makes it different from the traditional British classic and how to enjoy it any time you like.

The finished cake!

Add the jam before the mixture to keep it moist

Top with the almond mixture and bake then cool before icing

Iced Cherry Bakewell Recipe
Recipe details
  • 6  Pieces
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 sheet shortcrust pastry
  • 1 tbsp strawberry jam
  • 60g margarine
  • 60g caster sugar
  • ½ lemon juice
  • 1 egg
  • 110g ground almonds
  • 3 drops almond essence
  • 60g self-raising flour
  • 60g fondant icing sugar
  • 16 Glace cherries

Preheat the oven to 200C. Line a 20cm (8 inch) flan dish with the shortcrust pastry. Spread the jam onto the base.
Mix the margarine and caster sugar then add the lemon juice and egg. Fold in the almonds and flour then spread the mixture in the pastry case.
Bake until a skewer comes out clean, around 25 minutes.
Mix the icing sugar with water until suitable for icing. Spread over the cake and add the glace cherries
  • If you want a more traditional flavour, swap the strawberry jam for a plum one
  • If you can't get fondant icing, normal icing (powdered) sugar will work fine
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