Cherry and Almond Cake

Method

• step 1

  Pre-heat oven to 160C/ 325F/ Gas 3.

• step 2

  Line a 20cm deep cake tin with greased non-stick baking paper.

• step 3

  Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.

• step 4

  Place the butter and sugar in a large bowl and cream together.

• step 5

  Add the almond essence and then gradually add the eggs, beating well in between each addition.

• step 6

  Stir in 60g of flaked almonds and the lemon rind.

• step 7

  Fold in both flours and then gently fold in the cherries.

• step 8

  Spoon the mixture into the prepared tin and level the surface.

• step 9

  Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.

• step 10

  Remove from the oven and allow to cool on a wire rack.