Cherry and almond sandwich cake
Chef DefneKitchen Studio chef · October 14, 2026Two almond sponges are filled with cherry jam and topped with a thick glaze and toasted flaked almonds. It tastes a lot like a bakewell tart.
Calories are an AI estimate, for information only.
Ingredients · 11
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- ButterSoftened200 g
- Golden caster sugar200 g
- Ground almonds100 g
- Self-raising flour100 g
- Baking powder1 tsp
- Almond extract½ tsp
- Large eggs4
- Morello cherry jam (340 g jar)½
- Icing sugar175 g
- Water or lemon juice5 tsp
- Flaked almondsToasted1 tbsp
Method · 4 steps
- 1
Set the oven to 180°C (160°C fan) with a shelf in the middle. Butter two 20 cm round sandwich tins and line the bases with baking paper.
- 2
With electric beaters, mix the butter, sugar, ground almonds, flour, baking powder, almond extract and eggs until smooth, adding a pinch of salt. Divide between the tins and level the surface. Bake for 30 minutes until golden and springy, and keep the oven shut for the first 25 minutes.
- 3
Leave the sponges in their tins for a few minutes, then turn out and cool fully on a wire rack. Choose the neater sponge to go on top, so the glaze has a smooth surface.
- 4
Put one sponge onto a serving plate and cover it with the jam, then set the second sponge on top. Sift the icing sugar into a big bowl, then pour in the water or lemon juice and stir to a thick, smooth glaze. Spread it over the top, letting it drip down the sides, scatter with the almonds, then let it set for a few minutes before slicing.
