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Cherry and almond cake

Wash and chop the cherries

280g glazed cherries, washed and dried.

Flour for dusting

Rough chop most of the cherries and dust with the flour, keep the remainder for the topping.
Make the cake mixture

170g caster sugar

170g butter

In a large bowl whisk the sugar and butter until light and fluffy

3 eggs

Beat the eggs in one at a time

170g self raising flour

56g plain flour

Sift the flours into the bowl

2 tbsp ground almonds

Dusted cherries, from above

Cold water as required

Fold in using a metal spoon to carefully mix, adding the water gradually until the mixture just falls off the spoon
Bake the cake

Cake mixture from above

Spoon the cake mixture into a greased and base lined (2lb) bread baking tin

Whole cherries from above

Flaked almonds

Demarara sugar

Arrange the cherries on top of the mixture and sprinkle with the almonds and sugar. Bake in a pre-heated oven at 190C for 40 minutes