Cherry Bakewell Cake with Lemon Icing Recipe
This delicious dessert features fluffy sponge cake packed full of juicy cherries and topped with a sweet and tangy lemon icing.
medium
02:30
6
METHOD
Step 1.
Preheat the oven to 180C.Step 2.
In a bowl, mix together the butter, sugar and almond extract until creamy.Step 3.
Add the eggs and self-raising flour to the mixture.Step 4.
Toss the cherries in some flour to prevent them from sinking, then fold into the batter.Step 5.
Pour the batter into a baking tin lined with parchment paper.Step 6.
Bake for approximately 1 hour, or until a toothpick inserted in the centre comes out clean.Step 7.
In a separate bowl, mix together the icing sugar, lemon juice, and water to create the icing.Step 8.
Once the cake is fully cooled, drizzle the icing on top.Step 9.
Garnish with flaked almonds and fresh cherries.
INGREDIENTS
200 gUnsalted butter, softened
200 gCaster sugar
1 tspAlmond extract
4 Eggs
200 gSelf-raising flour
150 gCherries, pitted and halved
100 gIcing sugar
2 tbspLemon juice
1 tbspWater
2 tbspFlaked almonds, for garnish
6 Fresh Cherries, for garnish
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