Cherry and almond cake Recipe

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makes:

12

Skill:

medium

Cost:

cheap

Prep:

10 min

Cooking:

1 hr 15 min
(might need an extra 15 mins cooking)

Nutrition per portion

RDA
Calories 453 kCal 23%
Fat 28g 40%
  -  Saturates Arrayg 0%

This traditional English cake goes well with a cuppa any time of the day. And you can freeze your cherry and almond cake for up to a month.

Ingredients

  • 250g (8oz) butter, softened
  • 250g (8oz) caster sugar
  • 4 medium eggs
  • 250g (8oz) plain flour
  • A few drops of almond extract
  • 1 level tsp baking powder
  • 200g carton glacé cherries, halved
  • 125g (4oz) ground almonds
  • 4tbsp milk
  • 50g (1¾oz) flaked almonds
  • Icing sugar, for dusting
  • 20cm (8in) round cake tin, lined with baking parchment

Method

  • Set the oven to 160ºC (320F / gas mark 3). Place an oven shelf just below the centre of the oven, so that the cake will sit in the middle.

  • Beat together the butter and sugar until the mixture is light and fluffy. Then beat in the eggs, one at a time, along with a spoonful of flour with each egg and beat in the almond extract.

  • Sift the remaining flour and baking powder over the mixture and fold it in, then fold in the cherries, ground almonds and milk.

  • Spoon the mixture into the lined cake tin and level the surface. Sprinkle over the flaked almonds. Bake the cake in the centre of the oven for 1¼ -1½ hrs or until the cake has risen and is just firm to the touch in the centre.

  • Remove the cake from the oven and leave it to cool in the tin for at least 30 mins. When cool transfer it to a wire rack to cool completely.

  • Dust the top of cake with icing sugar just before serving and then cut into 12 slices.

More Recipe Ideas

Top Tip

Wrap the cold cake in a freezer bag and freeze for up to 1 month. Allow to defrost for a few hours before dusting over the icing sugar to serve.