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
WEIGHT CONVERTER
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.
Top Tip for making Cherry and almond cake
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.
-
Orange polenta and olive oil cakeThis orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
-
Candice Brown's rainbow cakeWant to make your very own rainbow cake? This rainbow cake recipe is easy to follow and is great for those special occasions...
-
Mary Berry’s lemon drizzle cakeUse just a handful of store cupboard ingredients to make this mouthwatering lemon drizzle cake recipe by Mary Berry
-
Annabel Karmel's trio of vegetables with tomato and basilSuitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
-
Annabel Karmel's cheesy carrot starsThese flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
-
Steak and salsa wrapsOur steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularityNew research has found that many mums in the UK have a very simple wish list this Mother's Day
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince LouisIt sounds delicious
-
Feel insecure in your relationship? Check if you recognise these 6 'healthy habits'If you're feeling insecure in your relationship, take a look at these six healthy habits that those in a secure partnership practice - introducing them could make a difference.
