Method
Step 1:
Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.
Step 2:
Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.
Step 3:
Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.
Step 4:
Spread the mixture into a 7 inch cake tin, top with flaked almonds and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.
Step 5:
To decorate, mix the icing sugar with a drop of water to make a very thick, pourable icing. Drizzle over the cake. This cake will keep a week in a cake tin.
Ingredients
For The Cake
- 200g Glacé cherries
- 200g Allinson's Self Raising Flour
- 1pinch Salt
- 175g Butter (unsalted) (softened)
- 175g Silver Spoon White caster sugar
- 3 Egg(s) (free range) (medium)
- 50g Almonds (ground)
- 1 tsp Almond extract
- 2 tbsp Almonds (flaked)
For The Icing
- 150g Fondant icing sugar
- 1 tbsp Water
Recipe Reviews
Great recipe for taste and texture. I make it in an 8” tin and it’s cooked soon after 50 minutes. So its well worth checking before the recipe’s stated cooking time to avoid overbaking.
I made this cherry and almond for mothering Sunda i loved it that much I have made it again it's delicious so easy to make and everyone loved it
Turned out exactly as picture tasted divine
Great cake we love the consistency and taste. Making it again
I made this with gluten free flour and dairy free butter. I didn't have enough cherries, so made up the 200g with apricots. I was also 25g under with the sugar, but I wanted cake, so I made it anyway. It's gorgeous. You wouldn't even know it was gluten free, which is impressive as it isn't a GF recipe!
Made this cake twice now and husband cannot stop eating it! Really easy to do, 2nd one even better than the first as added the icing on top with some almond essence …yum!!
Ingredients
For The Cake
- 200g Glacé cherries
- 200g Allinson's Self Raising Flour
- 1pinch Salt
- 175g Butter (unsalted) (softened)
- 175g Silver Spoon White caster sugar
- 3 Egg(s) (free range) (medium)
- 50g Almonds (ground)
- 1 tsp Almond extract
- 2 tbsp Almonds (flaked)
For The Icing
- 150g Fondant icing sugar
- 1 tbsp Water