Cherry and Almond Cake
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Cherry and Almond Cake

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Serves 1 - 1 Cake

Cherry and Almond Cake

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  • 175 grams butter
  • 175 grams caster sugar
  • 2 teaspoons almond essence
  • 3 eggs - beaten
  • 75 grams flaked almonds
  • 1 lemon - grated rind
  • 100 grams plain flour
  • 100 grams self raising flour
  • 200 grams Opies cocktail cherries - well drained and cut in half
  • Icing sugar


    1. Pre-heat oven to 160C/ 325F/ Gas 3.
    2. Line a 20cm deep cake tin with greased non-stick baking paper.
    3. Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
    4. Place the butter and sugar in a large bowl and cream together.
    5. Add the almond essence and then gradually add the eggs, beating well in between each addition.
    6. Stir in 60g of flaked almonds and the lemon rind.
    7. Fold in both flours and then gently fold in the cherries.
    8. Spoon the mixture into the prepared tin and level the surface.
    9. Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
    10. Remove from the oven and allow to cool on a wire rack.

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