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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 |