Bakewell Cherry Slice

  • 10 Portions

    Self-raising flour 450g

    Margarine 450g

    Caster sugar 450g

    Baking powder 0.5 tsp

    Icing sugar 250g

    Glace Cherries 250g

    Strawberry Jam 100g

    Almond essence 1 tbsp

    Lemon Juice 3 tbsp

    Eggs 8


  • 50 Portions

    Self-raising flour 900g

    Margarine 900g

    Caster sugar 900g

    Baking powder 1 tsp

    Icing sugar 500g

    Glace Cherries 500g

    Strawberry Jam 200g

    Almond essence 2 tbsp

    Lemon Juice 6tbsp

    Eggs 16


  • 100 Portions

    Self-raising flour 1.8kg

    Margarine 1.8kg

    Caster sugar 1.8kg

    Baking powder 2 tsp

    Icing sugar 1kg

    Glace Cherries 1kg

    Strawberry Jam 400g

    Almond essence 4 tbsp

    Lemon Juice 12 tbsp

    Eggs 32


  1. Using a planetary mixer with the beater attachment, cream together the caster sugar and margarine until pale and fluffy
  2. One by one add the eggs, scraping down the bowl if necessary
  3. Add the almond essence
  4. Add the flour
  5. Mix well
  6. Loosen the jam in a mixing bowl with a spoon and spread on the bottom of a baking tray
  7. Cover the jam with the cake mixture
  8. Cook at 180˚C for 20- 25 minutes or until a skewer comes out clean and the middle of the cake springs back to the touch
  9. Allow to cool
  10. Mix the icing sugar with the lemon juice
  11. Spread on to the top of the cooled cake
  12. Arrange the glace cherries on the top of the cake – one in the middle of each square to be cut
Key Points
  • Almond essence is actually made without using any nuts at all.

Wheat, Milk, Sulphites, Eggs