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Cherry and Almond Cake WEB

Cherry and almond cake

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2.909 stars based on 11 ratings

This cake contains a classic combination of cherries and almonds and is an ideal cake to serve at an afternoon tea.

Key Information

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

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Ingredients

For the cake

  • 200g 7⅛ oz Glacé cherries 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 White caster sugar (we use Silver Spoon) White caster sugar
  • 3 3 Egg(s) (free range) medium
  • 50g 1⅞ oz Almonds (ground)
  • 1tsp 1tsp Almond extract (we use Nielsen-Massey) Almond extract
  • 2tbsp 2tbsp Almonds (flaked)

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

  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 White caster sugar (we use Silver Spoon) White 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

  4. Classic mode 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.

    Ingredients for this step

    • 2tbsp 2tbsp Almonds (flaked)
  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. This cake will keep a week in a cake tin.

    Ingredients for this step