Bakewell Cake

Bakewell Cake

Why have tarts when you can have a whole cake? For those Bakewell fans, this rich, moist cake is a guaranteed winner. Packed full of flavour, the cherries, almond and white chocolate complement each other perfectly. It makes a great centrepiece for a dinner party dessert, but is classic enough to also take pride of place at an afternoon tea. Serve with a cuppa for a little slice of Bakewell heaven.

  • Recipe serves: 12
  • Prep Time 15 min
  • Cook Time 40 min


  • 150 ml Flora Cuisine
  • 150 g golden caster sugar
  • 150 g self-raising flour
  • 150 g ground almonds
  • 2 large free-range eggs
  • 1 tsp vanilla extract
  • 6 tsp white chocolate spread
  • 150 g cherries, stones removed
  • 25 g flaked almond


  1. Preheat oven to gas mark 4/180°C/160°C fan/350°F.
  2. Using a food processor or an electric mixer, blend together the Flora Cuisine, sugar, flour, ground almonds, eggs and vanilla extract.
  3. Place half of the mix into a greased, lined 20cm (8 inch) round cake tin and smooth out.
  4. Dot the chocolate spread, ½ tsp at a time, all over and scatter with the stoned cherries.
  5. Drop the remainder of the cake mix in dollops over the cherries and spread to cover. Scatter with flaked almonds.
  6. Bake for 40 minutes until cooked through and golden brown. Test by poking with a skewer; if it comes out clean, the cake is cooked.