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Cherry Bakewell Tart


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Rate this recipe 4/5 (33 Votes)


  • See short crust pastry recipe for base
  • To make the Cake
  • 150g Margarine
  • 150g Caster sugar
  • 100g Self-raising flour
  • 3 Eggs
  • 1tsp Baking powder
  • 60g Ground Almonds
  • 1tbsp Milk
  • 2tsp Almond Essence
  • Raspberry Jam
  • 250g Icing sugar
  • To make the icning
  • 250g Icing sugar
  • 3tbsp Cherry juice
  • Dash of almond essence
  • Decoration
  • Cocktail cherry halves
  • Shallow cake tin
  • 2 Mixing bowls


servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Preheat the oven to Gas mark 4 (180c)
Prepare the shortcrust pastry
Grease the cake tin

Step 2

Cream the margarine & caster sugar together until smooth

Step 3

Then add the eggs, baking powder, ground almonds and milk

Step 4

Sieve in the flour slowly whilst mixing, continue until smooth

Step 5

Sprinkle a little flour on the work top and roll out the shortcrust pastry to fit the cake tin, allowing for half an inch up the sides. Gently press into the cake tin (this can be pre-cooked using the blind-baking method if you prefer)

Step 6

Spread a medium thickness layer of raspberry jam over the base

Step 7

Pour in the cake mixture

Step 8

Place on the middle shelf of the oven cook for about 20 - 30 mins ( use skewer to pierce through the cake to see if it is completely cooked. It will come out clean if it is or with mixture if it isn't) If necessary slightly reduce the heat.

Step 9

Whilst the cake bakes prepare the icing. Sieve the icing sugar into a bowl. Add the cherry juice and almond essence and mix until smooth. Add water a tbsp at a time if too thick. Cover and leave to thicken

Step 10

Once the cake is cooked, remove and allow to cool. Then decorate with the icing sugar and cherry halves

Individual tarts can be made using a cupcake tray

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