Cherry Bakewell Cake (Recipe) - for Norwich June 2013 Clandestine Cake Club

This was a wonderful cake with a summery feel that I made for the last Clandestine Cake Club mmet (Norwich branch).

Unfortunately, it was made a little too late to fully cool - so suffered a little damage when I removed the paper from the outside.

Lovely soft almond sponge, filled with cherry preserve and dried cherries soaked in kirch. The top had a water icing and glace cherries.

The teapot and cups toppers on the cake are Kanban card toppers (for card making). These were simply taped on to the back of cocktail sticks and then inserted into the top of the cake. If any one is interested, we do keep those in stock.

Sponge Cake Recipe 

200g of salted butter

375g caster sugar

3 eggs

3 egg yolks

2 tsp almond extract

250g plain flour
50g ground almonds

2 tsp baking powder

160ml milk

Cream butter and sugar. Add eggs one at a time and combine followed by egg yolks. Add dry ingredients and milk with canilla, alternating (1/3 of the amount at a time).

Bake in a 170deg C pre-heated oven for approx 50mins in an 8" tin until a cake tester comes out clean

Allow to cool and then refrigerate until firm.

Tort (split) into two or three even layers.