Method
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.
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.
Step 3:
Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.
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.
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 The Cake
- 200g Glacé cherries
- 200g Self-raising white flour
- 1pinch Salt
- 175g Butter (unsalted) (softened)
- 175g Silver Spoon White caster sugar
- 3 Egg(s) (free range) (medium)
- 50g Almonds (ground)
- 1 tsp Almond extract
- 2 tbsp Almonds (flaked)
For The Icing
- 150g Fondant icing sugar
- 1 tbsp Water
Recipe Reviews
Made this cake twice now and husband cannot stop eating it! Really easy to do, 2nd one even better than the first as added the icing on top with some almond essence …yum!!
Lovely kept it for a day !family wouldn’t stop eating it !!
I thought this cake was too dry. The taste was lovely but needed a cup of tea to help get it down. I weighed everything accurately and followed the recipe to the letter.
Any advice would be appreciated.
Really tasty. Good combination of flavours.
I used 400g fresh cherries pitted and halved and 2 tsp almond essence. Loads of flaked almonds and not overcooked. Fantastic cake or pudding with ice cream or custard
lovely cake and enough for at least 8 greedy adults!
Ingredients
For The Cake
- 200g Glacé cherries
- 200g Self-raising white flour
- 1pinch Salt
- 175g Butter (unsalted) (softened)
- 175g Silver Spoon White caster sugar
- 3 Egg(s) (free range) (medium)
- 50g Almonds (ground)
- 1 tsp Almond extract
- 2 tbsp Almonds (flaked)
For The Icing
- 150g Fondant icing sugar
- 1 tbsp Water