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Cherry Bakewell Cake Mix


A blend of cherry and almond making this sponge cake so moreishly yummy!

Makes 16 chunky pieces (one of which is pictured on here!)



Heat oven to 180° C / 350° F / 160° C fan oven / Gas Mark 4

Grease & line baking tin

CAKE MIX: Add 200 g butter and 3 large eggs (beaten) to a bowl

Add sugar packet and mix well, then add flour packet and mix together

Spoon half the mix into the tin and gently spread dollops of jam

over the top of mix. Spoon over remaining mixture evenly

Bake for 30 – 40 minutes

Leave to cool slightly and turn out onto a wire rack

ICING: Add icing sugar packet to a bowl and add 6-8 tsp water, make to a paste

Spread over top of cake. Sprinkle with flaked almonds

Cut into approx. 16 chunky pieces

Ingredients:  Wheat Flour (calcium carbonate, iron, niacin, thiamin) Raising Agents (monocalcium phosphate, sodium bicarbonate); Icing Sugar (anti-caking agent: Tricalcium phosphates (E341iii) (may contain Egg)); Caster Sugar, Ground Almonds (nuts); Morello Cherry Preserve (sugar, morello cherries, gelling agent, citrus, pectin, acidity regulator (citric acid)); Flaked Almonds (nuts); Baking Powder (wheat flour, raising agents: sodium pyrophosphates).

For allergens, see items in Bold

Weight –  600 g