Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.

  • STEP 2

    Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.

RECIPE TIPS
SETTING UP A CAKE STALL

Carry large cakes in cake tins. Put the cake on the lid and cover with the rest of the tin, rather than the usual way round - this will make it easier to lift out. Slice cakes at the stand, so they don't dry out. Take cling film and greaseproof paper with you to wrap slices, plus a couple of knives. Tape a list of ingredients to each cake tin.

CHERRIES

If you use cherries whole, they will end up at the bottom of your cake. If you want them scattered through the sponge, try quartering or chopping them.

Recipe from Good Food magazine, June 2010

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.44 ratings
Advertisement
Advertisement
Advertisement