Cherry jam layer cake

Prep: 15 mins
Cook: 30 mins
Cherry jam layer cake
This double layered delight is a hit for parties or afternoon tea with the family or friends.

For the cake

200g butter, well softened, plus extra for greasing

200g golden caster sugar

100g ground almonds

100g self-raising flour

1 tsp baking powder

½ tsp almond extract or essence

4 large eggs

For the filling and top

½ a 340g jar morello cherry conserve, plus a few morello cherries for topping

175g icing sugar

5-6 tsp lemon juice

Preheat the oven to 180°C / 350°F / Gas mark 4.

Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.

Beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops.

Bake for 30 minutes or until golden and springy.

Do not open the oven before 25 minutes cooking time has passed.

When they’re ready, cool the sponges for a few minutes, then tip out of the tins and cool completely on a wire rack.

When cool, put one sponge on a serving plate, then spread with jam.

Sandwich the second sponge on top. In a large bowl, sieve the icing sugar.

Add the lemon juice, then stir until smooth and thick.

pread evenly over the top.

Scatter with the cherries and leave to set for a few minutes before cutting.


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty

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