Cherry bakewell tarts are something many of us enjoy with a
passion. This cake is inspired by some of these favourite flavours.
175g Caster Sugar
175g NEILL’S® Self Raising Flour
2tsp Almond Extract/Essence
Preheat oven to 160c.
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the
Stir in the almond extract/essence and fold in the ground almonds.
Pour into two 8 inch cake tin lightly greased and lined with baking paper.
Bake for 30 mins or until when a skewer entered comes out clean.
Allow to cool before spreading the jam on one half, sprinkle a little extra
ground almonds on top of the jam if you wish.
top of the bottom and spread more jam on top.
10-15 mins to firm up the jam a little.