This deliciously fruity cherry and almond cake can be served warm as a dessert or cold as a classic afternoon tea cake.
Ready in: 1 hour 40 minutes, plus cooling time | Serves 8
- 225g unsalted butter, softened, plus extra for greasing
- 225g golden caster sugar
- 225g self-raising flour
- 4 medium eggs, beaten
- 300g fresh cherries, pitted and halved
- 100g ground almonds
- 150g icing sugar
- Extra fresh cherries, to decorate
Preheat the oven to 170C, fan 150C, gas mark 3. Grease a 20cm round deep cake tin with the extra butter and line the base and sides with baking paper.
Place the butter and caster sugar in a large mixing bowl and using a hand-held electric mixer beat together until very pale and creamy. Gradually pour in the eggs, beating well after each addition. If the mixture starts to separate slightly, stir in a spoonful of the flour.
Sift over the rest of the flour and fold in gently with a metal spoon. Toss the cherries into half of the ground almonds, and fold into the mixture with the rest of the ground almonds. Spoon into the prepared cake tin and gently level the surface.
Bake in the preheated oven for 55 minutes to 1 hour 10 minutes, until the cake is risen, golden and a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
Whilst the cake is still cooling make the icing: sift the icing sugar into a bowl and stir in 2-3 tbsp warm water and mix to make a thin icing. Spoon the icing over the warm cake, allowing some to drizzle down the side. Decorate with extra cherries and serve warm or cold.
The fresh cherries will mostly sink during baking but this is perfectly normal, giving a moist fruity layer at the base of the cake. It’s best eaten within 2 days of baking.