Cherry and Almond Cake Recipe

Ingredients:

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large free-range eggs, beaten
• 175g self-raising flour
• 75g ground almonds
• 1 tsp baking powder
• 100g fresh cherries, pitted and halved
• 25g flaked almonds, toasted
• 1 tbsp icing sugar, for dusting

Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm cake tin.
2. Using an electric mixer, cream the butter and sugar together until pale and fluffy.
3. Gradually beat in the eggs until well combined.
4. In a separate bowl, mix together the flour, ground almonds and baking powder. Add this to the wet mixture and fold in using a spatula until fully incorporated.
5. Gently fold in the fresh cherries to the mixture, being careful not to over-mix.
6. Pour the cake mixture into the prepared tin and smooth the top with a spatula. Sprinkle the flaked almonds evenly over the top of the cake mixture.
7. Bake the cake in the preheated oven for 45-50 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
8. Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring onto a wire rack to cool completely.
9. Dust the top of the cake with icing sugar before serving.

Verdict: This cherry and almond cake is a perfect summer time treat. The combination of fresh cherries and ground almonds creates a wonderfully moist and fruity cake with a subtle nutty flavour. Ideal for afternoon tea or as a dessert option.

Serving suggestions: Serve warm with a dollop of whipped cream or alongside a cup of tea or coffee.