Cherry cake

Name: Cherry cake
Yield: Serves 10
Ingredients: 50 g/2 oz/½ cup plain (all-purpose) flour; 150 g/5 oz/1¼ cups self-raising (self-rising) flour; 75 g/3 oz/¾ cup each ground almonds and glacé (candied) cherries, washed; 75 g/3 oz/¾ cup each ground almonds and glacé (candied) cherries, washed; 175 g/6 oz/¾ cup unsalted butter, softened, plus extra for greasing; 3 eggs, beaten; 175 g/6 oz/scant 1 cup caster (superfine) sugar; 10 natural glacé (candied) cherries; 50 g/2 oz/½ cup flaked (sliced) almonds; a few drops of almond extract; 25 g/1 oz dried cherries; 5 ml/1 tsp lemon juice; 115 g/4 oz/1 cup icing (confectioners’) sugar, sifted

Preparation info

Serves
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Both dried and glacé cherries are used in this elegant cake, which has the delicate flavour of almonds. Store in an airtight container for up to five days. Freeze, undecorated, for two months.

Ingredients

175 g/6 oz/¾ cup unsalted butter, softened, plus extra for greasing
175

Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 20cm/8in round deep cake tin (pan).
In a bowl, beat the butter with the sugar until light and fluffy, using an electric whisk. Add the eggs a little at a time, with 5ml/1 tsp of flour. Sift in th