Cherry cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 250 g Self-raising white flour
- 140 g Butter (unsalted)
- 140 g Almonds (ground)
- 140 g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 125 ml Milk (semi-skimmed)
- 300 g Cherries fresh, stoned
- 25 g Almonds (flaked)
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1
Preheat the oven to 180°C (170°C fan, gas mark 4). Grease and base line a 20cm (8″) round deep cake tin.
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2
Put the flour into a mixing bowl and rub in the butter until crumbly. Stir in the ground almonds and sugar, then add the eggs, milk and cherries. Mix until just combined.
For this step you'll need:
- 250g Self-raising white flour
- 140g Butter (unsalted)
- 140g Almonds (ground)
- 140g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 300g Cherries fresh, stoned
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3
Spoon into the prepared tin and level the top of the cake. Scatter the flaked almonds over the top and bake for about 1 hour 10 minutes until the cake is golden and firm to the touch.
For this step you'll need:
- 25g Almonds (flaked)
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4
Leave in the tin for 10 minutes then turn out onto a wire rack to cool.
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5
The cake can be frozen, well wrapped for up to 3 months.
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