Cherry Bakewell Cake.

This cake is a twist on the classic flavours of a cherry bakewell tart. It's a easy, simple and delicious cake- perfect to share with your friends and family. 

Why not treat your loved ones this Valentine's day with this.




CHERRY BAKEWELL CAKE

Makes 8 slices

Ingredients
For the cake:
175g glacé cherries
175g plain flour, plus 2 tsp
175g unsalted butter, softened
160g caster sugar
1 tsp vanilla extract
1 tsp almond extract
½ lemon, finely grated zest
3 large eggs, lightly beaten
1½ tsp baking powder
100g ground almonds
50g marzipan, cut into small cubes
pinch of salt

For the crumble:
25g  unsalted butter, melted
40g  plain flour
30g  light brown sugar
40g flaked almonds

To decorate:
½ lemon juice
100g icing sugar
6 glacé cherries, halved

Method
Preheat oven to 170C/150C Fan. Grease a 24cm round springform tin, line with baking paper.

Wash cherries to remove syrup. Dry/cut into quarters, dust in 2 tsp of flour. Set aside.
Combine crumble ingredients. 
Cake: Cream butter & sugar until pale. Add vanilla, extract, zest, eggs & mix. 

Sift flour, baking powder, ground almonds, salt into the bowl, mix until combined.

Fold half of the cherries & diced marzipan into the mixture, spoon half into the tin & spread. 
Scatter remaining cherries & marzipan over mixture, then spread the rest on top.
Sprinkle crumble mixture. 

Bake for 50 mins - 1 hour, or until well risen & golden brown.
Leave cake to cool in tin for 40 mins, then transfer to a wire rack to cool completely.
Decorate with icing over the cold cake, scatter with cherries.