Cherry Almond Cake
This delightful single-layer cherry and almond cake is a timeless British teatime treat that I have baked for years. Made with ground almonds for a tender crumb and rich flavour, the cake is studded with vibrant glacé cherries and delicately scented with vanilla. A generous sprinkle of sugar before baking forms a light, crisp top, perfectly complementing the moist interior.
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Servings: 8 Servings
Calories: 573kcal
Cost: £5.00
Equipment
- 1 Kitchen Mixer
- 1 Set Measuring Cups & Spoons
- 1 Rubber Spatula
- 1 Cake tin, 8"
- 1 Bakers Cooling Rack
Ingredients
- 8 oz Butter
- 8 oz Castor Sugar 1 cup
- 3 each Eggs
- ¼ tsp. Almond Essence
- 4 oz Glace Cherries cut in half
- 8 oz Plain Flour 1¾ cups
- 4 oz Ground Almonds 1¼ cups
- 1 tsp Baking Powder
- ¼ tsp. Salt
- 2 Tbsp. Sliced Almonds optional
- 1 Tbsp. Granulated Sugar
Instructions
- Cream the butter & sugar until light and fluffy.
- Add the eggs, one by one, and then vanilla essence.
- Sift the flour, almonds, baking powder & salt together, and fold in with the cherries.
- Grease and flour the cake pan and spoon the batter into it.
- Sprinkle the top with the almonds if using, and final sugar and bake 275°F / 135°C for 1½-2 hours, until a toothpick comes out clean or the top springs back when lightly pressed.
- Rest in the tin for 5 minutes and turn out on to a bakers rack to cool.
Notes
Note: Dusting the cherries with a little flour before you fold them in will help prevent them sinking to the bottom while the cake is baking.
Nutrition
Calories: 573kcal | Carbohydrates: 66g | Protein: 7g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 299mg | Potassium: 159mg | Fiber: 3g | Sugar: 38g | Vitamin A: 712IU | Calcium: 84mg | Iron: 2mg