Cherry jam layer cake
Prep:
15 mins
Cook:
30 mins
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.
Serves
8
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Easy
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