Benjamina Ebuehi’s recipe for Easter cherry bakewell cake | Food

Easter is a time for celebration, and this definitely counts as a proper celebration cake. Taking inspiration from bakewell tart, it has three layers of moist almond sponge broken up with cherry jam and a silky swiss meringue buttercream. I only ever use almond extract in bakewell – it’s one of those ingredients you either love or loathe, but I find that just a few drops bring the right amount of fragrant marzipan flavour to this Easter cake.

Cherry bakewell cake

Prep 30 min
Chill 20 min
Cook 35 min
Serves 12-16

For the sponge
300g softened unsalted butter, plus extra for greasing
320g caster sugar
½ tsp almond extract
4 large eggs
340g plain flour
¼ tsp salt
85g ground almonds
4 tsp baking powder
240ml milk, at room temperature
2 heaped tbsp cherry jam

For the swiss meringue buttercream
230g egg whites (ie from about 6 eggs)
300g caster sugar
450g softened unsalted butter
1–2 tsp almond extract
A pinch of salt
A handful of flaked almonds, toasted
Cocktail cherries, to decorate

Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line three 20cm cake tins. Beat the butter, sugar and almond extract until pale and creamy, then add the eggs one at a time, beating well after each addition.

In a second bowl, mix the flour, salt, almonds and baking powder. Pour half of this dry mixture into the butter mixture, slowly stir in to combine, then stir in some of the milk. Repeat, adding the rest of the flour mix and the milk until both are incorporated.

Divide the batter evenly between the three tins, then bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

Meanwhile, make the buttercream. Put the egg whites and sugar in a clean heatproof bowl set over a pan of just-simmering water. Whisk until the sugar dissolves and the eggs turn frothy. Take off the heat and, using a stand mixer or electric whisk, beat at high speed to make a thick and glossy meringue. Keep whisking until the bowl is cool.

Add the butter and continue to whisk – the mixture will deflate and look as if it has curdled, but keep whisking and it will come together into a soft and silky buttercream. Add the almond extract and salt, then mix them in on a low speed for a minute to get rid of any large air bubbles.

To assemble, take the three cakes out of their tins and put one on a large plate. Spoon on a big dollop of buttercream and spread it out evenly. Top this with a tablespoon of cherry jam and spread that out, too, leaving a 1cm border all around the edge. Put a second cake on top, repeat the buttercream and jam toppings, then top with the last cake flat side up. Cover the top and sides of the cake with a thin layer of buttercream – this stage doesn’t need to be neat, it’s just to catch all the crumbs. Chill in the fridge for 20 minutes, then cover in another layer of buttercream, using a palette knife to smooth it out.

Put any remaining buttercream in a piping bag fitted with a nozzle and pipe it all around the edge of the cake. Top with flaked almonds and cocktail cherries, then slice and serve.