Cherry cake
Published: Updated:
4 Reviews
About the bake
Savour the joys of fresh cherries and bake this cake to share with your loved ones.
8 ingredients5 steps
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
MetricImperial
- 250gAllinson's Self Raising Flour
- 140gButter (unsalted)
- 140gAlmonds (ground)
- 140gBillington's Unrefined Golden Caster Sugar
- 2Egg(s) (free range)
- 125mlMilk (semi-skimmed)
- 300gCherries (fresh, stoned)
- 25gAlmonds (flaked)