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Cherry & Almond Cake

Published: Updated:

45 Reviews

Total Time
1h 20m
Prep Time
20m
Bake Time
1h
Serves 12
Serves 12
easy
Easy

About the bake

This cake contains a classic combination of cherries and almonds and is an ideal cake to serve at an afternoon tea.

11 ingredients5 steps

    Ingredients

    • For The Cake

      • 200gGlacĆ© cherriesĀ 
      • 200gAllinson's Self Raising FlourĀ 
      • 1pinchSaltĀ 
      • 175gButter (unsalted) (softened)Ā 
      • 175gSilver Spoon White caster sugarĀ 
      • 3Egg(s) (free range) (medium)Ā 
      • 50gAlmonds (ground)Ā 
      • 1 tspAlmond extractĀ 
      • 2 tbspAlmonds (flaked)Ā 
    • For The Icing

      • 150gFondant icing sugarĀ 
      • 1 tbspWaterĀ 

    Nutritional information per 85g serving

    • Energy 377cal
    • Fat 16g
    • of which Saturates 8.2g
    • Carbohydrates 52g
    • of which Sugars 40g
    • Protein 4.7g
    • Salt 0.38g

    Method

    1. 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.

    2. 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.

    3. Step 3

      Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.

    4. 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.

    5. 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.

    45 Baker Ratings

    Delicious! I lost my recipe and found this one online- whooped the butt out of my old recipe!
    Made it into the ā€œmum recipe bookā€ to give to my daughter

    Love this?

    I couldn't pick up the taste of almond essence at all with the first cake although it tasted nicer by day 3 (I'd have eaten it by day one if it had the almond taste ), so I'm just baking another with 2 teaspoons in . See what happens. Lol

    Baking Mad

    Try using an extract instead of an essence, you get a stronger flavour - let us know how you get on :-)

    Love this?
    2 bakers loved this!

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