Cherry & Almond Cake

Published: 28/04/2017Updated: 05/12/2024

38 Reviews

1h 20m

20m

Serves 12

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

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

MetricImperial

For The Cake
- 200gGlacé cherries
- 200gAllinson's Self Raising Flour
- 1pinchSalt
- 175gButter (unsalted) (softened)
- 175gSilver Spoon White caster sugar
- 3Egg(s) (free range) (medium)
- 50gAlmonds (ground)
- 1 tspAlmond extract
- 2 tbspAlmonds (flaked)
For The Icing
- 150gFondant icing sugar
- 1 tbspWater

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

38 Baker Ratings

25 Oct 2024

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23 Sep 2024

I do not add the cherries like the recipe, I put one layer of plain mixture in the tin and place a few cherries around then another layer do the same and then add the rest when all the mixture is in the tin and push the remaining cherries just beneath the top layer this way I’ve found that the cherries evenly spread throughout the cake.

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