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