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  • Els Kenney

cherry and almond cake

This recipe yields a classic afternoon tea cake, with the delicious and traditional combination of cherries and almonds.

Why not scatter almond flakes over the top, or decorate with glacé cherries to create a beautiful cake!


  • 200g natural-coloured glacé cherries

  • 250g self-raising flour

  • 225g butter (softened)

  • 175g caster sugar

  • 3 large eggs (beaten)

  • 2 - 3 drops almond essence

  • 100g ground almonds

  • 6tbsp milk


  1. heat the oven to 180°C/150°C fan/gas mark 3.

  2. halve the cherries, wash them in a colander under cold water, then pat them dry. toss them in some flour and shake well to get rid of excess.

  3. cream the butter and sugar until light and fluffy. gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds.

  4. fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches). bake for 45 mins to an hour, or until a cake-tester comes out clean.

  5. leave in the tin on a wire rack until completely cooled.

Leave a comment on how your cake turned out, and send us any other delicious recipes you've made over lockdown!


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