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Cherry and Almond Cake

Cherry and Almond Cake

Recipe Submitted By: bakingmad

A classic cake that is perfect for afternoon tea. Omit the icing if you prefer.

Preparation Time	20 minutes
Baking Time	1 hour
Portions	10-12
Skill Level	Easy
Average Rating

Cherry and Almond Cake Ingredients

200 grams	Glace Cherries (Billington's)
200 grams	Self Raising White Flour (Allinson Nature Friendly)
pinch	Salt
175 grams	Butter (softened)
175 grams	Organic Golden Caster Sugar (Billington's)
3	Free Range Eggs (medium)
50 grams	Almonds (ground)
1 tsp	Pure Almond Extract (Nielsen-Massey)

Additional Ingredients

For the icing:

150 grams	Fondant Icing (Silver Spoon)
	Glace Cherries (Billington's) (a few extra for decoration)

This recipe uses

How to make Cherry and Almond Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 170°C, 150°C fan or gas mark 3.
Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper, then stir into the flour and the salt.
Beat the butter and sugar until pale, light and creamy, then gradually beat in the egg a little at a time until well mixed, adding a little of the flour if the mixture curdles.
Fold in the flour, cherries, ground almonds and almond extract until evenly mixed.
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.
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.

Reviews

Read all reviews (2) | Average rating: 2 stars

"I would like to make this cake, but the size of the cake tin has not been given. Any clues, please ....?"

Bakingmad: "You should use a 7 inch cake tin, we have now updated this in the recipe instructions.BakingMad.com"

16-04-2013 | Author: Shilpatij | 1 stars

"Followed the recipe & method verbatim. I baked my cake for an hour. On tasting, it was quite dry. The flavour, however, was good, especially using Billington's cherries (I don't normally like glacé cherries!). Next time, I will put parchment over the cake at about 45 mins in. "

Bakingmad: "Try baking the cake with a roasting tin of water in the base of the oven to create extra steam and moisture."

14-10-2012 | Author: MakeyBakey | 3 stars

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