A NEW series of Great British Bake Off is now upon us, so each Wednesday evening I will be baking and watching the contestants on the show create delicious cakes and bakes.

The arrival of the new series has inspired me to share with you a recipe that could represent something very British baking wise, and it’s also extremely easy to make!

The Bakewell Tart is a firm favourite of mine, but I wanted to create a more cakey-version of the classic tart.

So, I decided to add ground almonds and also almond extract to my usual sponge mixture, and the result was delicious, and tasted perfect.

The classic combination has this cake bursting with almond flavour, sandwiched together with the luxurious dark morello cherry conserve and topped with a blanket of silky icing, toasted almond flakes and glace cherry halves.

Bakewell Tart originates rather obviously from the picturesque town of Bakewell in the Derbyshire Peak District.

Traditionally, The Bakewell Tart is an English pudding or dessert consisting of a shortcrust pastry, with a layer of jam and a sponge using ground almonds although some versions of the tart are covered with a layer of fondant.

The most famous recipes for the Bakewell Tart come from Eliza Acton (1845) and Mrs Beeton (1861) although there are now lots of modern commercial examples to be found in most cake shops and in most supermarket cake departments!

The name Bakewell Tart only became common in the 20th century.

Most of us have eaten Bakewell Tart but probably not so many of us have made this magnificent twist on a British afternoon tea treat, so why not give it a go today?

If you enjoy baking, why not join Keighley’s Clandestine Cake Club? We meet every six week in secret locations to talk, eat and swap cake! Join us for friendly cake baking fun, all welcome!

Email Michelle m_crowther@ymail.com or call 01535 661863 for more information. Our next meeting will be held on September 14 and it will be a birthday party theme, we are one!

Happy Birthday to Keighley’s Clandestine Cake Club!

Top Tips

*This recipe is a very easy all in one method for making a sponge cake, so make sure your butter is fully softened before you start.

*If you find morello cherry conserve/jam difficult to source, substitute with raspberry conserve/jam, it will be just as tasty!

*To toast the flaked almonds, place a single layer in a dry frying pan for toasting. With the frying pan over medium-high heat, stir or shake the nuts continually for about three minutes or until they start to turn golden. Remove them from the cooking pan and allow them to cool before using.