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 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
Brilliant recipe, lovely moist cake with some gorgeous flavours. The only thing I tweaked was the icing - I added around 2 drops of the almond essence to the icing recipe and it complimented the cake beautifully.
Perfect results! Made in a loaf tin so covered with foil for last 15 mins of baking to avoid burning. Really delicious and cherries didn't sink which is a first for me!
Enjoyed making this cake, moist and tasty. Didn't put icing on at all, still a lovely cake.
Delicious, and easy. Cherries and almonds are a delicious and classic combination.
Easy cake to make. Tastes delicious. Will definitely be doing this cake again.
So I made this yesterday but omitted the cherries and did pineapples slices instead this was for a competition that was done for work. I did not taste it before I took it in it was 3 of us that did it. So the results was in 3rd was me, the feedback was mine was dry (even though I followed the recipe) 2 was a colleague that done chocolate brownies and pumpkin pie her feedback was the pumpkin was too soft but tasted lovely and the brownies was a bit chewy and 1st place goes to my other work colleague who had done courgette and lime icing cake feedback very nice and moist lol so going to try and do this again
Ingredients
For The Cake
- 200g Glacé cherries
- 200g Self-raising white flour
- 1pinch Salt
- 175g Butter (unsalted) (softened)
- 175g 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