Cherry & Almond Cake

  • Total Time

    1h 20m
    • Prep Time

      20m
    • Bake Time

      1h 0m
  • Serves

    12


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

Method

  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.

  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.

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

  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.

  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.

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Reviews

  1. 1 star rating

    Absolutely appalling recipe. would leave no stars if possible

    Made it first time and had too cook it for so long that it was dry as old floor sweepings.

    Second time followed recipe to the letter and when I removed cake from the tin the middle fell out as uncooked.

    This is the first recipe in many many years of baking that has been consistently disappointing and coincidentally first from this site.

    I will not revisit

  2. 5 star rating

    I haven’t baked a cake for about 30 years and this cake is not only easy, it it absolutely delicious and moist. I used double the almond essence and the icing was with almond essence as well, because we love almond.
    It doesn’t keep for a week as far as I can tell, we ate it within 3 days. Going to make another one for the 2 of us to take on holiday.

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