Cherry and Almond Cake
By Cook Express
Published on 19 April 2022
Cheat...
If you can’t get hold of fresh cherries, use a 425g can or jar of cherries, but make sure you drain them well. Time and servings
2 hrs 5 minsTotal time
8Servings
20 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 250 g of self-raising flour, sifted
- 1 tsp of baking powder
- 150 g of ground almonds
- 25 g of whole blanched almonds, chopped (lengthways looks pretty)
- 150 g of butter, at room temperature
- 150 g of caster sugar
- 2 large of eggs, lightly beaten
- 1 tsp of vanilla extract
- 75 ml of whole milk
- 400 g of pitted cherries
Method
Step 1
Preheat the oven to 180°C (350°F/Gas 4). Lightly grease the cake tin and line the base with baking parchment. In a bowl, beat together the butter and sugar with an electric hand whisk until pale and creamy. Beat in the eggs one at a time, adding a tablespoon of the flour before adding the second egg.Step 2
Mix in the remaining flour, baking powder, ground almonds, and vanilla extract. Stir in the milk – the mixture should drop easily off the beaters of the whisk. Mix in half the cherries, then spoon the mixture into the tin and smooth the top. Scatter the remaining cherries over the top, followed by the chopped almonds.Step 3
Bake for 1 hour 30 minutes–1 hour 45 minutes, or until golden and firm to the touch. The exact cooking time will depend on how juicy the cherries are. To test, insert a skewer into the cake – if there is uncooked mixture on it, put the cake back into the oven for another 5 minutes and test again. If the surface of the cake starts to brown too much before it is fully cooked, cover with foil. When cooked, leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.