- 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
heat the oven to 180°C/150°C fan/gas mark 3.
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.
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.
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.
leave in the tin on a wire rack until completely cooled.