Mummy, what's for dinner?: Bakewell Style Cake

Form crumbs

Add water and make into a smooth ball

Using 500g of flour, 250g of butter and a little sugar make the pastry base. Make a breadcrumb-like mixture then add cold water slowly until you can make a ball that's not sticky and well formed.

Roll out to about 1.5cm thick. Place the baking tin you are going to use on the pastry. Cut around it and then grease the tin and place the pastry inside it.

Bake the pastry 'blind' by placing greaseproof paper on the pastry and then weighing it down with rice or dried beans. Bake at 160° for about 15 minutes or until the pastry is almost cooked.

Spread cherry jam or your favourite flavour onto the pastry base.

For the cake mixture cream 300g of sugar and 300g of butter together. Add lemon zest and the juice of 1 1/2 lemons.

Add 5 eggs and mix well. Stir in 400g of flour and a packet of baking powder, (about a tablespoon).

Pour the mixture onto the pastry base and
bake for about half an hour until golden. Use
a chop stick or something similar to check
if the cake is cooked.

Place in a greased baking tin

I had some mixture left over so I half filled cup cake cases with it then added a spoonful of jam. Put some mixture on top of the jam. Bake again at 160° for about 10 minutes or until golden.