Sunday, 31 August 2014


There is always time to bake anything the fabulous flavors of the cherry bakewell. This time my inspiration came from a delicious jar of morello cherry jam I picked up from the Castle Bakery in Beaumaris whilst taking a week away in Wales. The marbling effect is so easy to achieve and as it's an all in one recipe it will take you 15 minutes tops to prepare and an hour in the oven and voila! You will have a gorgeous looking loaf cake with the most minimal of effort. It's a winner all round.

Now this is a boozy cake, flavoured with a hint of amaretto. If you don't have any or don't use alcohol in your bakes then simply replace this with 2 tsp of almond extract. Similarly if your doing a spontaneous bake then you can use any jam you have in your cupboards instead of cherry if you wish; strawberry or raspberry would be excellent choices too. Cherry and almond is just a classic combination at edges out on top.

Withs its jammy and oaty filling, a slice of this cake will make a great breakfast treat. Make yourself a loaf today ready for the morning run!

Boozy Bakewell Cake

 150g Self-Raising Flour
50g Oat (And A Hand Full More For The Top)
100g Ground Almonds
175g Soft Butter
150g Golden Caster Sugar
2 Whole Eggs
2 Tbsp Amaretto
4 Tbsp Milk
3 Tbsp Cherry Jam
Hand Full Flaked Almonds

  1. Get your oven straight on to 160 degrees (140 fan) and line a loaf tin with grease proof paper.
  2. Place all the ingredients except the jam and flaked almonds into a bowl and beat all the ingredients together for around 5 minutes until a smooth batter is formed.
  3. Pour half the batter into the loaf tin and even out on the bottom. Spoon the jam into a small bowl and mix quickly with a spoon to loosen the jam. This will make the jam more spreadable so that you can spread it on top of the batter insidethe loaf tin. Do so, and then pour over the rest of the cake batter ensuring all the jam is covered 
  4. Even out the top of the loaf and sprinkle over the flaked almonds and a handful of oats and press gently into the top of the batter to help them stick to the top. 
  5. Bang the tin and your work top and then place in the oven for around 1 hour and 15 minutes until an inserted skewer comes out clean. Check the cake after one hour to avoid over baking and if the almonds on top are browning to quickly , loosely cover the loaf with a sheet of foil.

Remove the cake for the oven and leave to cool in the tin for around five minutes before transferring to a wire rack to completely.

This cake is a perfect tea accompaniment so pour yourself a bit mug of tea, a big slab of cake and a dollop of whipped cream and enjoy a chilled out afternoon tea.

 Oaty, boozy and fruity! That is the definition of Marv!


This recipe is posted as part of the Macmillan Cancer Support Virtual Bake Sale. For more information on how you can take part in the Virtual Bake Sale and support this incredible cause please click the link below! If you can't take part then please do one thing for me and donate all you can to the Virtual Bake Sale. 

 Here is the link! Do something good today!

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