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Cherry and almond cake drizzled with icing, cherries and almonds. Tried & Tested

Cherry and almond cake

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2.8 stars based on 5 ratings

A classic mixture of cherries and almonds combine to make this beautiful cake, which is perfect for afternoon tea.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 200g 7⅛ oz Glacé cherries Plus extra for the top of the cake Glacé cherries
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • pinch pinch Salt
  • 175g 6¼ oz Butter (unsalted) softened
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) medium
  • 50g 1⅞ oz Almonds (ground)
  • 1tsp 1tsp Almond extract Almond extract

For the icing

Change Units

The Method Enter Bake mode

  1. Classic mode 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.

    Ingredients for this step

    • 200g 7⅛ oz Glacé cherries Plus extra for the top of the cake Glacé cherries
  2. Classic mode 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.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) softened
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range) medium
  3. Classic mode Step 3

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

    Ingredients for this step

    • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • pinch pinch Salt
    • 200g 7⅛ oz Glacé cherries Plus extra for the top of the cake Glacé cherries
    • 50g 1⅞ oz Almonds (ground)
    • 50g 1⅞ oz Almonds (ground)
  4. Classic mode Step 4

    Spread the mixture into a 7 inch cake tin 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. Classic mode Step 5

    To decorate, mix the icing sugar with a drop of water to make a very thick, pourable icing. Drizzle over the cake and top with halved cherries. This cake will keep a week in a cake tin.

    Ingredients for this step