Cherry and almond cake - recipe

Ingredients

Recipe , Cake 2 , Almond , Cherry

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1
Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.

For this step you'll need:
- 200g Glace cherries Plus extra for the top of the cake
2
Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.

For this step you'll need:
- 175g Butter (unsalted) softened
- 175g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
3
Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.

For this step you'll need:
- 200g Self-raising white flour
- pinch Salt
- 200g Glace cherries Plus extra for the top of the cake
- 50g Almonds (ground)
- 50g Almonds (ground)
4

Spread the mixture into a 7 inch cake tin and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.
5
To decorate, mix the icing sugar with a drop of water to make a very thick, pourable icing. Drizzle over the cake and top with halved cherries. This cake will keep a week in a cake tin.

For this step you'll need:
- 150g Fondant icing sugar
- 1 tbsp Water

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