Midweek Treats: Cherry Bakewell Cake

Today I'm launching a new series on this blog called Midweek Treats. Every Wednesday I'll be sharing with you a quick and simple recipe, perfect to cheer up the midweek slump and easy enough to not be a faff on a school night! To kick off this series meet the Cherry Bakewell Cake (or Cherry Cakewell, if you will...). A lovely light cake, rich with almonds and finished with cherry jam and glacé icing - just like the classic tart but with none of the fuss and all of the taste! The thing I love about this most is it's an all in one mix - bung all the ingredients in a bowl, give 'em a mix and bake - one bowl to wash up, one tasty cake to eat at the end, yum!

Ingredients:

200g margarine

200g caster sugar 

100g ground almonds

100g self raising flour

1 tsp baking powder

1 tsp almond extract

4 eggs

A pinch of salt

Filling:

About 4 tablespoons cherry jam (I used Berries and Cherries Conserve from Bonne Maman)
If you can't get hold of cherry jam, raspberry will work well too

Topping:

200g Icing sugar 

4-6 tablespoons lemon juice (or water works just fine too)

Some flaked almonds, to decorate

Method:

1. Pre heat the oven to 170 . Grease and line 2 large sandwich cake tins.

2. Measure all the ingredients into a big roomy bowl and beat until well combined and smooth. This is best done with an electric mixer if you have one, if not you're going to get a great arm workout!

3. Divide the mixture between the tins and smooth over the top. Place in the oven and bake for about 30 minutes. DO NOT open the door until the cake has been baking for at least 25 minutes. The cake will be done when it's risen and golden brown on top.

4. Remove the cakes from the oven and leave to cool on a wire rack (if you've got one, if not you can turn the cakes onto a plate to cool). Whilst still warm spread one of the cakes with jam. 

5. Whilst the cakes are cooling make the icing buy sifting the icing sugar into a bowl and adding the lemon juice or water a spoonful at a time, beating until all is incorporated and you've got a thick glossy icing. When the cakes nearly cool place the other cake on top of the jammy one - top side down so you've for a nice smooth surface to spread the icing. Spread the icing on top, letting it drip down the sides, scatter with almonds and enjoy!

This cake can be made (and eaten) in under an hour. It keeps well in an airtight box so you can have a treat to take to work for the rest of the week - or be safe in the knowledge that when you get home from a long day, cake will be waiting!

Variations:

Using butter instead of margarine will create an even richer tasting cake

You could add some chopped glacé cherries to the mixture - fold about 50g of cherries through after all the ingredients have been combined

This cake can be decorated however you want - toasted flaked almonds give a more traditional look, but you could scatter with chopped cherries, chocolate chunks or sprinkles, it's up to you!