Cherry cake

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

4 Reviews

1h 30m

20m

1h 10m

Serves 10

Easy

About the bake

Savour the joys of fresh cherries and bake this cake to share with your loved ones.

8 ingredients5 steps

Method

Step 1
Preheat the oven to 180°C (170°C fan, gas mark 4). Grease and base line a 20cm (8") round deep cake tin.
Step 2
Put the flour into a mixing bowl and rub in the butter until crumbly. Stir in the ground almonds and sugar, then add the eggs, milk and cherries. Mix until just combined.
Step 3
Spoon into the prepared tin and level the top of the cake. Scatter the flaked almonds over the top and bake for about 1 hour 10 minutes until the cake is golden and firm to the touch.
Step 4
Leave in the tin for 10 minutes then turn out onto a wire rack to cool.
Step 5
The cake can be frozen, well wrapped for up to 3 months.

Ingredients

MetricImperial

- 250gAllinson's Self Raising Flour
- 140gButter (unsalted)
- 140gAlmonds (ground)
- 140gBillington's Unrefined Golden Caster Sugar
- 2Egg(s) (free range)
- 125mlMilk (semi-skimmed)
- 300gCherries (fresh, stoned)
- 25gAlmonds (flaked)

Energy 396cal
Fat 22g
of which Saturates 8.5g
Carbohydrates 38g
of which Sugars 20g
Protein 8.8g
Salt 0.28g

4 Baker Ratings

15 Jul 2020

As an amateur I found this menu very easy to follow and the result was excellent.

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15 Jul 2020

Have made this cake a few times and is excellent. I have also made one with 70g almond (ground) 70g coconut (desicated). I forgot to add the butter but believe it or not the result was great.

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