This Cherry & Almond cake is an old favourite of mine to whip up when the whole family is together, it’s a bit more impressive sounding/tasting then a Victoria sponge but just as easy to bake. If you’re a fan of the marzipan flavour Cherry Bakewell tarts you will love this.
First of all you will need:
200g unsalted butter
200g caster sugar
1 tsp almond extract
175g self raising flour
85g ground almonds
1/2tsp baking powder
300g glace cherries
A large splash of whole milk
Two small handfuls of flaked almonds
Start by beating together the sugar and butter till its nice and smooth, a lot of arm power is required here! Once it’s all nice and fluffy add the eggs one by one beating them into the mixture as you go along.
Then add the almond extract, depending on how ‘marzipany’ you want the batter to be either add in half or a whole tablespoon, I like to put in a whole one. Once the eggs & almond extract are beaten in the mixture will look very runny. You now need to add in all the ‘dry’ ingredients so sieve in the flour and baking powder then fold them in along with the ground almonds into the batter.
After all the ingredients are combined its time to add in the cherries and the milk stirring thoroughly.
Grease your cake tin and add the batter,scatter the flaked almonds on top and place the tin in a low temp oven, gas mark 3 or 4 for around an hour.
Remember all this cake baking is hard work so make sure you have some helpers in the kitchen.
Inevitably, all the cherries will sink to the bottom when the cake is rising in the oven so take extra care when removing from the cake tin. You should have something that looks a little like this:
Remember to lick the bowl!
Hope everyone has a lovely weekend!