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Bakewell cherry slice


Self-raising flour 450g
Margarine 450g
Caster sugar 450g
Baking powder 0.5tsp
Icing sugar 250g
Glace Cherries 250g
Strawberry Jam 100g
Almond essence 1tbsp
Lemon Juice 3tbsp
Eggs 8

Self-raising flour 900g
Margarine 900g
Caster sugar 900g
Baking powder 1tsp
Icing sugar 500g
Glace Cherries 500g
Strawberry Jam 200g
Almond essence 2tbsp
Lemon Juice 6tbsp
Eggs 16

Self-raising flour 1.8kg
Margarine 1.8kg
Caster sugar 1.8g
Baking powder 2tsp
Icing sugar 1kg
Glace Cherries 1kg
Strawberry Jam 1kg
Almond essence 4tbsp
Lemon Juice 12tbsp
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