Cherry and Almond Cake

2. Nov, 2015

I found this recipe in a book and as it had all my favourite ingredients I gave it a try. It is very easy to make and tastes divine.


150g glace' cherries, 225g self-raising flour, 175g softened butter, 175g castor sugar, grated zest of a lemon, 50g ground almonds, 3 eggs, half a teaspoon almond essence.

Cut the cherries into pieces (keep 4 or 5 aside for decoration). Rinse the cherries and dry thoroughly. Place 2 tablespoons of the flour in a bowl and toss the cherries in the flour. Combine all the other ingredients in a mixing bowl and beat well for 2 minutes. I used my Kenwood. Gently fold in the cherries. Pour the mixture into a bundt tin that has been well greased. Smooth the mixture until it is even. Bake at 180deg celsius for 30-35 minutes. The cake should be nicely browned and well risen. Test with a skewer. If the skewer comes out clean the cake is ready. Remove from the oven and leave in the tin for 10 minutes. Then remove from the tin on to a wire rack to cool completely. When the cake is completely cooled ice the cake if desired. I used about 3/4 cup icing sugar. Add lemon juice a lttle at a time to make a thick smooth paste. Drizzle the icing over the cake. Cut up the remaining cherries and place over the icing together with some toasted sliced almonds. A delicious tea time treat!