Recipe for: CHERRY & ALMOND CAKE
Ingredients:
- 200g butter, softened
- 200g golden caster sugar
- 4 eggs
- ½ tsp almond extract
- 175g self-raising flour
- 85g ground almonds
- ½ tsp baking powder
- 300g glace cherries
- 100ml milk
- 2 tblsp flaked almonds
Method:
- heat the oven to 160C/ 140C fan/ gas 3
- line the base & sides of a 20cm deep cake tin
with grease-proof & butter it
- beat together the butter & sugar until light
& fluffy, then beat in the eggs one by one, ensuring that each is well
incorporated before adding the next
- fold in the almond extract, flour, ground almonds
and baking powder, followed by the cherries (see below) and milk
- scrape the mixture into the prepared tin &
scatter over the flaked almonds on the top
- bake for 1 hour to 75 minutes, or until the cake has
risen with a golden-brown top, and a skewer comes out cleanly
- cool the cake on a wire rack before serving
What else you need to
know:
- if you want the cherries to be distributed
throughout the cake, cut them up a bit.
If you leave them whole, they will tend to gather towards the
bottom
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