Almond Cherry Cake Recipe


Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient


 Butter4 Ounce, softened (100 Gram)
 Castor sugar5 Ounce (150 Gram)
 Eggs3 Large
 Ground almonds3 1⁄2 Ounce (90 Gram)
 Self rising flour1 1⁄2 Ounce, sifted (40 Gram)
 Glace cherries6 Ounce (175 Gram)
 Almond essence5 Milliliter
 Butter2 Ounce, softened (50 Gram)
 Icing sugar4 Ounce (100 Gram)
 Amaretto5 Milliliter (1 Teaspoon)
 Glace cherries4 , halved


1. Let the oven heat to 350°F (180°C/Gas 4) and grease and line an 18 cm (7 in) round tin.
2. Cream the butter and sugar together until light and fluffy.
3. Put in the eggs, one at a time, gradually mixing in the ground almonds and beating thoroughly between each addition.
4. Using a metal spoon, fold in the flour, cherries and almond essence and mix well.
5. Into the prepared tin pour and let it bake for 50—55 minutes until a skewer comes out clean.
6. Take out of the oven and leave to cool in the tin for 15 minutes before turning the cake out carefully on to a wire rack to cool completely.
7. For the topping, beat all the ingredients together until very fluffy and smooth.
8. Spread on the top of the cake and make a pattern with a fork or with the edge of a round-bladed knife.
9. Spread the cherry halves and nuts alternately around the edge of the cake, also laying a few in the middle.