Method
Step 1:
Preheat the oven to 180°C (170°C fan, gas mark 4). Grease and base line a 20cm (8") round deep cake tin.
Step 2:
Put the flour into a mixing bowl and rub in the butter until crumbly. Stir in the ground almonds and sugar, then add the eggs, milk and cherries. Mix until just combined.
Step 3:
Spoon into the prepared tin and level the top of the cake. Scatter the flaked almonds over the top and bake for about 1 hour 10 minutes until the cake is golden and firm to the touch.
Step 4:
Leave in the tin for 10 minutes then turn out onto a wire rack to cool.
Step 5:
The cake can be frozen, well wrapped for up to 3 months.
Ingredients
- 250g Allinson's Self Raising Flour
- 140g Butter (unsalted)
- 140g Almonds (ground)
- 140g Billington's Unrefined Golden Caster Sugar
- 2 Egg(s) (free range)
- 125ml Milk (semi-skimmed)
- 300g Cherries (fresh, stoned)
- 25g Almonds (flaked)
- 250g Allinson's Self Raising Flour
Recipe Reviews
As an amateur I found this menu very easy to follow and the result was excellent.
Have made this cake a few times and is excellent. I have also made one with 70g almond (ground) 70g coconut (desicated). I forgot to add the butter but believe it or not the result was great.
This was easy to make and turned out lovely, used fresh cherries, it was light and moist, hit with the family. Will definitely make again.
Just made this cake now. Easy. All ingredients in the mixer, pretty much at once. I have used a mixture of glace cherries and dried sour cherries and caster sugar and light demerara. All I had in the cupboard. A spur of the moment baking session. Waiting for it to cool. Looks and smells great.
Ingredients
- 250g Allinson's Self Raising Flour
- 140g Butter (unsalted)
- 140g Almonds (ground)
- 140g Billington's Unrefined Golden Caster Sugar
- 2 Egg(s) (free range)
- 125ml Milk (semi-skimmed)
- 300g Cherries (fresh, stoned)
- 25g Almonds (flaked)
- 250g Allinson's Self Raising Flour