Cherry Bakewell Cake

Dedicated to the first and biggest influence to my baking. All I can say its a lovely cake. Mwynhewch eich bwyd!

Makes 1 Cake

3 Eggs
200g Self Raising Flour
200g Butter, cubed and at room temperature
200g Golden Caster Sugar
50g Ground Almond
1 tsp Vanilla Extract
1 tsp Baking Powder

Topping/Filling

200g Cherry Jam
175g Icing Sugar
6 tsp Water
Handful of Flaked Almonds
75g Glace Cherries, halved (Optional)

1. Preheat the Oven to 180c/160c Fan Assisted. Line 2 20cm Cake tins.

2. In a food processor or by hand cream the butter and the sugar. Once combined mix the eggs and vanilla extract. 

3. Then add the ground almonds, self raising flour and baking powder and mix till combined. 

4. Then divide between the two tins and bake for 25 - 30 minutes or until golden. Leave to cool on a wire rack.

5. For the topping of the cake take the icing sugar and mix with water. Add a tsp at a time and it should be thick and smooth. If too thick add a tsp of water. For assembling the cake, take a sponge and spread the cherry jam and then other sponge. Add the icing on top, if it spills over the side it doesn't matter (gives it a unique look). Scatter with flaked almonds and optional cherries.