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130Total Time
20Prep Time
110Bake Time

Cherry cake

4 Reviews

About the bake

Savour the joys of fresh cherries and bake this cake to share with your loved ones.

130Total Time
20Prep Time
110Bake Time


  1. 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.

  2. 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.

  3. 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.

  4. Step 4:

    Leave in the tin for 10 minutes then turn out onto a wire rack to cool.

  5. Step 5:

    The cake can be frozen, well wrapped for up to 3 months.


    • 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)

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