Saturday 10 November 2018

Cherry and Almond Cake

Cherry and Almond Cake is one of my most favourite cakes, never disappoints and always a hit with family and friends. Soft on inside and with a thin crust on the outside.


Butter, softened (at room temperature) - 175 gram (200?)
Golden caster sugar - 175 gram (200?)

Eggs - 4
Almond  extract - ½ tsp

Self-raising flour - 175 gram
Baking powder - ½ tsp
Ground Almonds - 125 gram

Milk - 100ml

Glace cherries - 300 gram
Flaked Almonds - 2 tbsp


  1. Heat oven to 140C fan
  2. Line the base of a 20cm deep cake tin, scrape butter on sides
  3. Rinse and dry the cherries thoroughly, then halve and dust with flour
  4. Beat together the butter and sugar until light and fluffy
  5. Add Almond extract
  6. Add eggs one at a time, beating on low just until they are mixed in
  7. Fold in the flour, baking powder and ground almonds
  8. Optionally add half of the cherries to batter at this stage
  9. Add milk, and fold a bit
  10. Pour batter into the tin
  11. Add cherries on top
  12. Scatter over the flaked almonds
  13. Bake for 45 mins (Check after 30-35 minutes)
  14. Check and bake for another 5-10 minutes if the cake is not done
  15. Cool the cakes in the pan on a wire rack for 10 minutes