Cherry and Almond Cake
Over a year ago
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Ingredients
- Icing sugar
- 175g butter
- 175g caster sugar
- 2tsp almond essence
- 3 eggs - beaten
- 75g flaked almonds
- 1 lemon - grated rind
- 100g plain flour
- 100g self raising flour
- 200g Opies cocktail cherries - well drained and cut in ½
Accompaniment
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Description
Contains only the finest cherries which have been preserved in a specially flavoured syrup.
Method
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1
Pre-heat oven to 160ºC/325ºF /Gas 3.
Line a 20cm deep cake tin with greased non-stick baking paper.
Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
Place the butter and sugar in a large bowl and cream together.
Add the almond essence and then gradually add the eggs, beating well in between each addition.
Stir in 60g of flaked almonds and the lemon rind.
Fold in both flours and then gently fold in the cherries.
Spoon the mixture into the prepared tin and level the surface.
Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
Remove from the oven and allow to cool on a wire rack.
Lightly dust with icing sugar before serving.
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